HALF-AGED GOAT CHEESE
Look
Thick and cylindrical cheese with a diameter between 8 and 20cm and between 6 and 8 cm of thickness. Mouldy crust coloured in between a blueish and grey colour
Texture
Non- cooked, compressed, spongy white dough.
Flavours
Sharp goat flavour, slightly fruity with a mild hazelnut flavour
Fabrication procedure
Made from the goats’ whole and raw milk. It is curdled, cut, mixed, slightly rewarmed, moulded, winged and salted.
Ageing
Minimum 5 weeks.
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
Round, in quarter cuts and in small wedge-shaped cuts, all in the same direction.
Consumption
It’s always a good moment to enjoy it. It is also very used in many home-made receipts:
grilled with potatoes, melted with a raglette or just with bread and tomato.