In Muxtamel, Alicante, we craft our young goat cheese using freshly milked milk from our own goats, carefully attending to every detail of the artisanal process. The milk is slowly pasteurized for half an hour to preserve its natural flavor and nutrients. Then, cooled to around 35 °C, rennet is added; after cutting the curd, salt is incorporated and it is stirred for 20 minutes until the creamy texture that defines this cheese is achieved. Finally, it is molded, and from the next day, a minimum maturation of 30 days begins, developing a smooth and balanced character.

Its rind is completely natural and edible, with the mold that forms from the flora in our maturation rooms, adding personality without losing delicacy. Each piece weighs approximately 300–400 g, reflecting the passion for authenticity and care at every step, from the farm to the table.

Ingredients: Pasteurized goat milk, animal rennet, lactic cultures, and salt.

Serving recommendations: Consume at room temperature to fully enjoy its aromas and textures.
Storage: Keep refrigerated at 6–8 °C. Once opened, wrap to prevent drying.

Nutritional values (per 100 g):
Energy: 300 Kcal
Fat: 30 g
– of which saturated: 22 g
Carbohydrates: 0.4 g
– of which sugars: <0.4 g
Protein: 24 g
Salt: 1.50 g