Raw/pasteurised milk
Malaga breed of goat
Made throughout the province of Malaga, though mainly in mountain areas, using goat’s milk produced by the Malagueña breed.
It is still frequently made on the farms themselves for own consumption.
A fresh, lightly-pressed cheese that is kneaded by hand. Medium fat content. Animal rennet is now used to produce enzymatic coagulation (kid’s rennet was formerly added).
Relatively flat and cylindrical in shape, the top and bottom may either be smooth or bear the imprint of the wooden table on which the cheese is made. The fresh varieties are small (500gr. – 1 Kg.), the cheese has no rind and is moist and deep white in colour on the outside. Inside, the white cheese contains irregularly-distributed holes of different sizes and the occasional small cavity caused by the machinery used. Its texture is semi-soft, firm and low in elasticity. It has a mild scent that is sweet and goaty and an extremely sweet, milky taste with just the right amount of salt and a faint goaty aroma.