Goat cheese from raw milk cured a minimum of two years in the mountains of Cantabria. A strong cheese which exploits all the features of an aged cheese and a goat cheese one. A cheese with a pronounced flavor that lasts over time. A hard cheese to find these levels of ageaing.
It is served in units of grams 400 - 450 grams.
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|Mature period||Mínimo de 2 años|
|Kind of milk||Raw|
From Mount Dobra, northern Cantabria, the brothers Sáez artisan produce such raw milk cheeses from their own livestock: cows, sheep and goats. Its production is not large and its distribution is local making these products exclusive outside Cantabria. Another aspect that makes them unique and exclusive is the ageaging time which rises to 2 years. In Spain few cheeses have that level of maturity. This level marks the taste of this cheese. An intense cheese, powerful and spicy with hints of hazelnut flavor.
Mount Dobra is located in the boundary between the rivers Besaya and Pas, in the midle between three municipalities of Cantabria (Spain); Puente Viesgo, San Felices de Buelna and Torrelavega. It is a hill where the brothers Sáez livestock grazing in freedom in excellent pasture conditions and availability.
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