etiqueta cabra vellGoat's milk cheese cured for a minimum of four months. For collectors of emotions. Rich in nuances and flavours that take us back in time to when cheese were kept for long working days. The rind is umbued with hints of the cellar. Crumbly. In the mouth, we find dried fruits, dry and wet leaves, and a point of sweetness due to its long curing. One of the most traditional of our land.

carrito boto facebook boto twitter