This unique bloomy cheese is made from the milk of a single herd of indigenous Guadarrama goats, a breed that Royuela/La Cabazuela is working on bringing back from the brink of extinction (cheesemaker Juan Luis is one of the only ones still making cheese from this breed). Delicate hand-salting allows for the flavor expression of the fresh goat milk with grassy and herbal notes. This cheese and its recipe traces its lineage back to 1750 when it was a family farm cheese. It is catalogued in the Ministry of Agriculture list of Traditional Cheeses. During the two months of maturation, a natural mold develops, resulting in an edible white rind and upon tasting, leaves an aftertaste of fresh wild mushrooms. It is tangy, herbal, and grassy on the finish.
2 months; Breed:
Guadarrama goat; Milk source:
- Flavor Profile
Flavor: Grassy and Herbal
Thermized Guadarrama goat’s milk, animal rennet, Penicillium candidum, cheese ferments, and salt.
2015, Bronze, World Cheese Awards
2011, Bronze, World Cheese Awards