Raw milk
Goat
Malaga
The production of cheese for own consumption was once commonplace in this traditional goat farming and cheesemaking area. Made with raw goat’s milk, a Denomination of Origin label for the cheese is currently being created.
A mature, pressed cheese that was formerly kneaded by hand, it is characteristically oily, with animal rennet used to produce enzymatic coagulation. Of cylindrical shape and flat in relation to its diameter, it weighs between 1 and 2 Kg. The minimum maturing time is 2 months, though the autumn-winter cheeses normally require 3 months to reach full maturity. Cured cheeses which have been cleaned and soaked in oil have a waxy yellow rind.

The natural dark brown rind typical of cellar ageing is also commonplace.
Inside, the cheese is ivory white in colour with a small number of irregularly-distributed holes caused by fermentation. Its semi-hard texture tends to become layered and crumbly in the case of the cured varieties. Moderately strong goaty scent with a hint of milk which tends to develop into a leathery, rancid odour over time. Slightly acid and salty in flavour with a typically goaty aroma and classically tangy aftertaste.