Fatty ripened cheese

From the written references we have found about this type of cheese references we have found about this type of cheese, we ventured into the challenge of of following the steps in an original recipe of Quesería Cultivo, which is made for us a cheese factory with its own livestock in the town of Carrascalejo, Quesería Caprijara. The cheeses reach our cellars 10 days, when they begin a refining process based on the development of the process based on the development of a natural moldy rind. It is a refined raw goat's milk cheese with a natural moldy rind. A cheese that has traditionally been traditionally made in the Maestrazgo area, produced in Cáceres and refined in Valladolid. Pure cultural syncretism. The coagulation is enzymatic, produced by the action of vegetable rennet, and is matured for 3 months in the cellar. Rind Dark in color, somewhat oily, due to its treatment with virgin olive oil. The interior of the paste is ivory-white with small eyes evenly distributed. Its consistency is semi-hard, depending on the degree of maturation.