In Muxtamel, Alicante, we produce this goat cheese using fresh milk from our own herd, always following a fully artisanal process. The milk undergoes a slow pasteurisation process of around 30 minutes, preserving its natural character. Once it reaches approximately 35 °C, rennet is added and the curd is left to set. After about 30 minutes, it is cut, salt is added, and the curd is gently worked for around 20 minutes to achieve a smooth and creamy texture. It is then moulded and, the following day, begins a minimum ageing period of 30 days in our maturation rooms.

The result is a soft, very creamy cheese with a delicate yet rich dairy profile. Its rind is completely natural and edible, formed by the natural mould flora that develops in our ageing chambers, giving it authenticity and character while maintaining its smoothness. Each piece weighs approximately 300 to 400 g.

Ingredients: Pasteurised goat’s milk, animal rennet, lactic cultures and salt.

Serving suggestions: Remove from the fridge a few minutes before consumption to fully appreciate its texture and aromas.

Storage: Keep refrigerated between 6–8 °C. Once opened, wrap properly to prevent drying out.

Nutritional values (per 100 g):
Energy: 1600 kJ / 300 kcal
Fat: 30 g
of which saturates: 22 g
Carbohydrates: 0.4 g
of which sugars: <0.4 g
Protein: 24 g
Salt: 1.50 g