Fatty cheese made with raw goat milk of own production. Fine, from paste that ranges from semi soft to semi hard, depending on the degree of maturation. Tubular format crushed.
The pieces have an approximate weight of 1500 grams. In the cava it matures during 90 days. From then on, it is ready for consumption and can reach 150 days of maturation, developing in all its fullness the aromas and flavors that characterize this cheese.
Its appearance is smooth and matt white. No crust, it is perfectly integrated into the cheese. The cut has a matt white color. Pasta closed and without eyes or in some cases small eyes of mechanical type and little quantity. Scent of medium intensity to cava, wild mushroom and sweet memories to cereal. Over time it evolves towards more complex scents and slightly rancid but perfectly integrated notes appear.
They have low elasticity and medium firmness. As well as, they have medium adhesion and high solubility in the mouth.
They have very elegant acidity with much assembled goat aromas and salty soft.
Credits: Quesos Benabarre