Olavidia cheese is made entirely by hand from soft pasta made from slow-pasteurized goat milk. A lactic coagulation cheese with a square shape and matured with molds that incorporate charcoal. It has a white mold crust under which there is an ash coating, visually it is very striking, due not only to its crust, but also to a line of edible ash that crosses through the center of the cheese. Aged for fifteen to twenty days. It is a cheese of intense flavor, where dairy flavors predominate with some notes of nuts. Soft paste has a pleasant contrast between the texture of the skin and the creaminess of the paste. You can buy this cheese in units of 250 - 300 grs.
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|Weight||250 - 300 grs|
|Mature period||15 - 20 D|
|Kind of milk||Pasteurized|
Family cheese factory that has been working with goat's milk for generations, both with the sale of milk and with the production of goat cheese. Currently they bet on lactic coagulation cheeses.
The Malaga goats of their livestock graze in the southern Sierra of Jaén, a wonderful rural area that is very close to the concept of a paradise for livestock. And under these conditions, goats can only give a milk of exceptional quality with which they make various types of artisan cheeses.
Its Olavidia cheese, matured with molds and charcoal, won the gold medal in the soft pasta category and with the first prize of the 9th Gourmet Cheese Gourmet Championship as the Best Cheese in Spain 2018.
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