Raw/pasteurised milk.
Goat
Seville/Jaen
Manufactured throughout the northern mountains of the province of Seville as far as neighbouring Jaen. The area is home to extensive pastures grazed by numerous herds of goats, primarily of the Florida breed.
A mature, lightly-pressed cheese of which a fresh variety is also produced. Animal rennet is now used to produce enzymatic coagulation (suckling kid’s rennet was formerly added).
Of cylindrical shape, depending on the producer its top and bottom may be either smooth or feature the marks of the wooden table on which it is made, the sides sometimes bearing the plaited imprints of the mould.

It normally weighs around 1 Kg, though larger sizes are also available. It takes 3 months to fully mature. Throughout the area in which it is made, the cheese is typically preserved in oil to produce a stronger, tangier flavour.
While the fresh varieties are rindless, the cured cheeses have a dark brown rind. Inside, the colour of the fresh cheeses is deep white, with a duller, creamier white characterising their mature counterparts. They also feature holes of different sizes and the occasional small cavity caused by the machinery used.
The cheese is semi-hard in texture and moderately grainy. The fresh cheeses have a mild scent, while the cured varieties smell quite strongly of goat and cellar ageing. The fresh varieties have a sweet, milky taste, while the cured cheeses are characterised by a slight tang and are slightly acid and salty with strong aromas.