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RUFINO DE AFINADOR

We use the technique of "sobao" (we tweak the cheeses in hands with our own hands). Its bark becomes sticky and yellow-orange smelling something intense, highlighting The caprine and vegetable notes of fermentation. Firm texture, but soft and creamy. It has good solubility in the mouth. Persistent, very personal and accused flavor, Highlighting the goat aromas and a slightly spicy and spicy lap.

First prize in category 3 of young goat cheese in Gourmetquesos 2016, Competition held at the Salón del Gourmet 2016


     We are a family of artisans from

Extremadura who select the best

batches and, after an arduous work,

bring to their table a unique and seasonal product.

     The chosen cheeses are subjected

to continuous washing, in the crust of

which a characteristic "remelo"

develops which confers an intense

odor, leaving its very creamy texture

and a powerful and aromatic flavor.

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