AGED GOAT CHEESE
Look
Cylindrical with a 16cm diameter and an 8cm thickness. Mouldy crust coloured in between a blueish and grey colour.
Texture
Compact dough and gritty when cut.
Flavours
Sharp goat flavour, well-balanced and with a strong and penetrating flavour.
Fabrication procedure
Made from the goats’ whole and raw milk. Enzymatic curdling. While it ages, it is turned up and down several times.
Ageing
3 months minimum.
History and origin
Cheese made in the cheese factory from the milk of the small flock that Manel and Mercè take care of in the family business. They are settled in “Baix Segre” between Cinca and Segre rivers, everything close to the area known as “Aiguabarreig”.
Cut
Compact dough with some mechanic holes.
Consumption
As an appetizer. Always a good option in a cheese platter.