Ready to age.
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This young Smooth and not too hard Spanish cheese is made with unpasteurized goat’s milk. It has developed a natural color dark because it has been rubbed with smokey pimentón or olive oil. The rind of older cheeses may be colored by various molds which populate the surface of dusty grey or reddish-orange. Ivory-white and firm, there is a buttery and moist texture and is friable but elastic. It has a few small cavities unevenly dispersed in the cheese.
This lovely cheese has been aged 67 day and is on it’s way to a appreciating cheese enthusiasts
Aged 9 weeks
One of the most interesting cheeses that I’ve made so far. It has a full bodied, nearly pungent, woody, mush-roomy flavor. The mold ripened, rippley rind melts the inside layer of creamy goodness. Developing from the outside, the center remains tangy, and firm, as goats milk aught. The flavor is strong, but yielding, the perfect foil for a buttered crostini.
A spurt of cheese making this fall. Look at all the goats!
A little cheese with your whine? (Cabernet Goatignon.)
