Spanish Goat Cheeses

There are many Spanish cheeses made only with goat’s milk, such as Payoyo cheese, the P.D.O. Camerano cheese… or the mythical Rulo de cabra used in every kitchen in the world.

Its ripening time is one week, enough time for a white mold called penicilum to work its magic, changing the structure of the cheese and giving it the perfect aroma and its characteristic flavor. An acidic flavor, smooth on the palate and with nuances reminiscent of earth and damp wood.

In addition, it is a cheese that pairs perfectly with an infinite number of flavors, whether sweet or savory.