Raw/pasteurised milk
Goat
Granada/Almeria
The Alpujarra area lies in the provinces of Granada and Almeria.
A pressed cheese formerly kneaded by hand. Medium to high fat content. Animal rennet is used to produce enzymatic coagulation. Cylindrical in shape, the top and bottom of the cheese are decorated with floral motifs while the sides bear the plaited imprint of the mould.
Its weight ranges between 0.5 and 1 Kg or 1.5 and 2 Kg
The fresh cheese is made using pasteurised milk and is lightly pressed. The semi-cured cheeses are normally matured for between 30 and 45 days. The cured cheeses take over 2 months to mature. The rind of the shaved cured cheeses is waxy yellow in colour. A natural rind of the type associated with cellar ageing is also common. Inside, the cheese is dull white in colour. Holes of different sizes are irregularly distributed throughout the cheese. Its mild scent, reminiscent of milk and goat, is tinged with a hint of fungus and cellar. Slightly acid in taste and not very salty, with a moderately tangy, goaty aroma.