A raw farmhouse goat cheese from Quatretondo, 60km outside of Valencia, produced at the estate Heretat de Pere (the father’s inheritance). Simona, the cheesemaker, uses thistle rennet to coagulate the curd and ages the cheese 60 days in her underground cavern. The family started as goat herders and moved into cheesemaking a few years ago. All the milk comes from 100 Murciana goats bred and raised on the farm. The cheese at times is creamy, other times drier, depending on the seasons. Herbs, grass and citrus all play in the finish.
A washed rind cow’s milk cheese from Aragon, Spain. (From the producer of PataCabra.) Fruity and earthy at the same time.
Cabra Romero (Spain)
A semi-soft goat’s milk cheese made from the rich, creamy milk of the Murciana goat covered with loads of fresh rosemary and aged for roughly 90 days. It is creamy and silky smooth, with a very clean finish that hints of rosemary.