Paprika Goat’s Cheese

Identified with an undeniable characteristic paprika flavour and colour, having a compact and buttery texture, with a slight taste of butter. The paprika with its edible rind, makes it so when tasting it together, to have a very pleasant and special aroma and flavour.

Made with pasteurised goat’s milk and covered in La Vera paprika. 20 days minimum ripening.

Combines well with young white and medium aging (crianza) red wines. Conservation: Keep refrigerated between 4ºC and 8ºC. Once opened, for optimum conservation it is recommended to cover the cut cheese with aluminium foil or plastic, leaving the crust uncovered. Consumption: Leave the cheese at room temperature approximately 10 minutes prior to consumption in order to fully partake of its flavour, texture and smell.