Cylindrical cheese with rounded edges with a diameter of about 8 cm and a thickness of 4 cm. Its weigh is about 150g after two ageing weeks. The crust is thin and cream-coloured and, sometimes, it can have blue and white spots.
Creamy dough and smooth when cut. It melts in your mouth. It becomes more compact and friable with ageing.
With little ageing time, it has a mild goat flavour with a dry hay, honey and/or hazelnut flavour.
With a longer ageing time, it gets stronger, with a firmer and brittler structure, a darker crust, stabler aromas and longer persistence in your mouth.
Soft dough fabrication, made of whole raw goat milk, slightly curdled, moulded with a ladle, winged without pressing and hand salted.
Minimum 11 days, including two drying days.
History and origin
Not very traditional in Catalunya, but quite common in our restaurants cooking, where it’s usually identified as “the goat cheese”
Round, in quarter cuts and in small wedge-shaped cuts, depending on the destination.
Usually taken as an appetizer, with salads or as a desert. Cold, warm or with marmalade.