Cured cheese

Fresh cheese does not take any time to mature, it is a soft cheese, with a high percentage of water. Due to these characteristics is more easily contaminated and deteriorated. Cured cheese is just the opposite.

For a cheese to be considered 'cured cheese', it must have matured for at least 4 to 7 months. This type of cheese contains very little water and is therefore very fatty and has a strong taste, highly enhanced by this maturation. Apart from this type of cheese, there are also so-called 'old cheeses' which are made with a curing period of more than seven months.

Apart from this, one of the most popular types of cheese in Spanish cuisine is semi-cured cheese, a midway point between the soft texture of fresh cheese and the intense flavours of cured cheese. For a cheese to be 'semi-cured', it must have matured for at least 35 days, which means that the taste of the milk can be fully enjoyed, especially when it is made from sheep's milk.

Goat cheese

Goat cheese is a very popular cheese, which, as its name suggests, is made from goat's milk. Although the fat content is very similar to that of cow's cheese, there are several types of fatty acids present in goat's cheese that give it its particular flavour. It is also known that this cheese has more protein content than other cheeses and that because it has such an intense flavour, it is usually mixed with other milks such as cow's milk.

Among the most outstanding nutritional properties of goat cheese we have a high content of minerals, especially calcium and phosphorus, which makes it ideal for the prevention of diseases such as osteoporosis. Sodium, potassium and group B vitamins are also among the benefits that this cheese offers us in every bite.

Ingredients: Pasteurized goat's milk, salt, rennet, calcium chloride, lactic ferments and lysozyme (derived from eggs)
Curing: between 180 and 210 days
Approx. net weight: 220 grams (7,7 oz)
Conservation: In cold with temperatures between 4 and 8ºC.