soft cheese is made with pasteurized milk and enzymatic coagulation produced by the action of rennet, it is covered with a natural cotton napkin and aired for 2 weeks, with distinctive greyish outer layer with natural mould.
The cheese itself is white with a fine, almost buttery texture with few air holes inside, an unmistakable sign of high quality in cheese.
It’s delightful hazelnut taste to the palate reflects the natural surroundings, high quality diet and tender loving care that our goats enjoy.