The rosemary matured goat’s cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. Its unique method of preparation takes 8 months, and for the last two, this outstanding cheese is covered with rosemary leaves.

The main key points which describe this greyish-brown colour cheese are its intense fresh forest flavour and its elastic texture, a bit buttery with its tendency to melt in the mouth. The silver winner in World Cheese 2017 is very pleasant to eat with a delightful aftertaste.

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Credits: Queronsa