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Two milks cheese with paprika
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Francisco semi-cured goat and cow cheese with paprika
Semi-cured goat and cow cheese made with pasteurized milk (40% goat, 60% cow) matured between 20 and 45 days with paprika from La Vera. With a reddish rind due to rubbing with the Paprika de la Vera, its interior is bone white. The cut is closed and with small eyes that are not very abundant. Its texture is elastic and compact. Its flavor is mild, milky in the aftertaste and pleasant to the palate. Its aroma is milky and soft.
You can buy this cheese in half cheeses of approximately 340 grams vacuum packed.
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Data sheet
| Weight | 340 grs |
| Milk | Goat and Cow |
| Mature period | 25 to 45 days |
| Flavour intensity | Mild |
| Geographical area | Extremadura |
| Country | Spain |
| Curdling agent | Natural |
| Kind of milk | Pasteurized |
| Format | Half cheese |
More info
Enjoy it buying it at Al Queso, your online shop for artisan cheeses.
This cheese is produced by the Francisco e Hijos artisan cheese factory in the town of Carbajo in Cáceres. This cheese factory is a family business that produces artisan goat and sheep cheeses and that follows the tradition of its ancestors. With ancient forms and processes as well as the most modern technology.
Its consumption with the rind acquires very interesting aromatic factors typical of paprika. Although of course it is not necessary to consume it with its bark to fully enjoy it.
It is a very versatile melting cheese with many gastronomic applications.
NUTRITIONAL VALUES (per 100 gr.)
– Energy value…1473 kj / 352 kcal
– Carbohydrates…………..2.2 g.
– Of which sugars………….1.7 g.
– Fats……………………………..28.8 g.
– Of which saturated………16.2 g.
– Salt……………………………………..1.2 g.
– Proteins………………………….21.0 g.
