Tender goat cheese

We start from goat’s milk pasteurized. 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 total process ends 24 hours after it has begun, then it goes down to another one day and it is already wrapped to sell.

Made with pasteurized milk from Murcian-Granada goat with an enzymatic paste and buttery texture. It presents a consistent taste to goat’s milk, a little acid and sweet.