For the cheese connoisseur who misses the tang of Spanish cheeses since moving away from Spain, this is the ideal goat cheese. It has a delicate nutty taste and creamy texture, it is made from pasteurized Murciano goat milk, by Panal de Campo in Arzúa, Galicia, North Western Spain. The cheese is coated with a paste of natural paprika and seasoned with salt. It has been ripened for 30-45 days in an aromatic cellar where a thick layer of yeasts which produce natural carbon dioxide. It is cut into discs and wrapped in nettle leaves harvested daily on their farm. This process protects the cheeses from being exposed to too much air or sun, which could cause them to harden too much or develop an unwanted flavor.
