Semi-cured goat cheese with paprika from La Vera

Semi-cured goat cheese with paprika from La Vera in Extremadura, cured for 30 to 45 days. It is a creamy and fresh cheese, coated with one of the most distinguished and appreciated spices in gastronomy, Pimentón de la Vera.

Semi-cured goat cheese with paprika from La Vera in Extremadura with a curing period of about 30 to 45 days. It is a creamy and fresh cheese and covered with one of the most distinguished and appreciated spices in gastronomy, Pimentón de la Vera. It has a smooth, slightly smoky flavour and is very pleasant to the palate. It is a compact cheese without eyes inside, with a whiter colour that contrasts with its edible rind, covered with paprika from La Vera. Made with freshly milked and pasteurised goat's milk, thus preserving all the spontaneity of wild flora and the outdoors.

• Ingredients: Pasteurized goat's milk, rennet, lactic ferments, calcium chloride, salt and paprika from La Vera.
• Allergens: Gluten Free.
• Bark: The bark is edible.
• Packaging: Vacuum packed so that all its properties remain intact.
• Storage: At a temperature between 10 and 12ºC.
• Consumption: It is recommended to consume it at a temperature between 16 and 18º.
• RRP/Kilo: €14.