Goat's matured cheese.

Cured goat cheese, made with pasteurized milk with a minimum curing period of three months in the cellar. Favoring his healing. Natural washed bark cheeses, light yellow. Compact and blind ivory paste. It displays a wide variety of aromas on the nose, including butter and almond lactic. Spicy and persistent, firm texture and something dry in the mouth.  

Among other prizes:

In October 2009 he received the First Prize for the best Goat Cheese from Andalucía de Teba.

In 2009 and 2011 he received a silver medal in Lactium, Vic.