Goat Cheese Cured in Iberico Butter.

Made with pasteurized goat's milk with a cure for 100 days in optimal conditions of temperature and humidity, in the first days of curing it is given in the crust with paprika which will provide special characteristics to the cheese in terms of textures and flavor. White colored pasta, almost blind pressed pasta, creamy texture and melting on the palate. Bark covered with Iberian lard, smell of medium intensity, clean goat flavor, strong and slightly spicy.