Raw/pasteurised milk.
Goat
Sierra de Cadiz.
These cheeses were formerly made using raw milk alone, and those not consumed fresh were allowed to cure before being preserved in oil.
A fresh cheese of medium fat content which uses animal rennet to produce enzymatic coagulation. Cylindrical in shape, the top and bottom bear the marks of the wooden table used to make the cheese and the sides feature the plaited imprints of the mould.
Its weight varies between 500 gr. and 2 Kg.
A rindless cheese, inside it is white in colour with no holes, except for the occasional small cavities produced by the machinery used. Its texture is soft and slightly moist, relatively firm and low in elasticity. It has a mild, sweet smell.

Its taste is extremely sweet, milky and slightly salty.