Paprika Goat Cheese
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.
STORAGE & CARE
Serve it at room temperature.
We recommend storing it in its vacuum pack in the fridge as it has a cold and stable temperature. Once opened, wrap in plastic wrap.
Always serve goat cheese at room temperature, so take it out of the fridge 30 minutes or so before serving.
We recommend eating this cheese with its unique paprika flavour on its own or accompanying it with some Obando Picos Gourmet, a glass of wine and above all enjoy it in good company.
Made from Pasteurized goat´s MILK, salt, firming agent: calcium chloride, preservative: lysozyme (from EGG), rennet, lactic cultures. Rind contains preservatives potassium sorbate and natamycin, colouring: annatto norbixin, natural paprika. Rind not edible.
Small piece weight around 130-150g
Quarter wheel weight around 875g
Half wheel weight around 1.65kg
Whole wheel weight around 3.3kg