Raw milk
Goat
Huelva
A mature, hand-kneaded cheese. Medium to high fat content. Synthetic rennet is used to produce enzymatic coagulation. Cylindrical and slightly flat, some cheeses may turn into softer tortas during periods of cold, wet weather. In its traditional form, it weighs between 700 and 800 gr. Takes approximately three months to mature.
Its rind, which is slightly wrinkled and sticky, is whitish in tone with dark orange spots caused by the flora that develops on the outside of the cheese. Inside, it is white in colour with a few small, irregularly-distributed holes. Its texture is semi-soft in winter and spring. When cured longer, the texture is firmer and the cheese drier. Characterised by its strong cellar smell, slightly pungent mould and animal scent. Strong goaty aroma with a moderately tangy taste that is longer lasting in older cheeses.

Produced by several cheesemakers in the area