Raw/pasteurised milk
Goat
Granada
A mature pressed cheese of medium to high fat content. Animal rennet is used to produce enzymatic coagulation.
Cylindrical in shape, with the classical plaited imprint of the mould on the side, it weighs between 1 and 2 Kg. Its natural, oil-soaked rind, typical of cellar ageing, is dark brown in colour and slightly sticky. Inside, the cheese is dull in colour with a few small holes of the type caused by machinery. An averagely strong scent of goat and cellar damp. When eaten, the cheese is semi-hard in texture and low in elasticity, melting rapidly in the mouth. Characterised by a markedly goaty aroma and a rather tangy aftertaste that grows stronger over time. Currently manufactured by a local cheesemaker.