We start with goat’s milk once pasteurized, at 72ºC for at least 15 seconds, it is cooled to about 30ºC and the rennet is added; 30 minutes later, it can be cut. Later, the grain is formed and it is calcined to give it its characteristic rounded shape.
The entire process ends 24 hours after the start, then it goes down to another one day and, finally, to maturation, where it develops its fungus characteristic (different according to the time).
It needs to be turned and rubbed for a few days until it is ready to be tasted.
Made with pasteurized milk from Murcian-Granadin goat with an enzymatic paste and buttery texture. It is matured for at least 20 days. It has a variegated mushroom bark of our surroundings and a consistent taste of goat’s milk, a little acidic and sweet, notes of fungus and with long lasting taste.