CURED GOAT CHEESE

A cheese made from pasteurized goat milk from the maestrazgo, with a very characteristic and defined format, due to the old use of the esparto strap that zigzagizes its cylindrical side and the wooden slats that are used as base for its pressing and which mark typical spike, the bark is brown. Its minimum maturation is 3 months the taste of a good cheese cured with an excellent flavor and soft to be goat with this maturation. Its aroma reminds of goat's milk.