A raw milk cheese cured in rosemary and produced with milk from Florida goats fed on El Bucarito’s lush pastures.
Matured for a minimum of 5 months in the bodega with a further 2 months in rosemary picked from the Murcian plateau. The rind also has a fine layer of rosemary.
The cheese has an ivory colour and an intense flavour with some heat.
The ingredients are raw goats’ milk, milk ferments, calcium, animal rennet, salt, Iberican pigs’ lard, and rosemary. Store between 10 and 12 Celsius.