San Pelegrin Goat cheese made with raw goat milk and rennet of animal origin

Goat cheese made by hand with raw goat milk and rennet of animal origin, pressed paste, containing 42% fat. It has different varieties, natural, wine and thyme. The elaboration The pieces of 0.420Kgr are subjected to a medium maturation process in a minimum of 6 months and more than 12 months the pieces of 2.2 Kgr. Organoleptic description Its flavor is strong, contributed by the natural bacteria of goat's milk, refined and pleasant taste on the palate.

Quesos de Radiquero began its journey at the end of the seventies, with Conchi Mata currently being its Quesera Artisan Teacher.
From its beginnings our philosophy is given by several principles: The use of quality raw material, the monitoring of a completely handmade process but treated with high hygienic-sanitary technology and an exquisite professionalism in the elaboration.
Although our production is not large, we transform about 350,000 liters per year, which allows us a complete dedication to practically every piece, making each cheese a unique and special product.
Our cheeses have a high quality raw material and a completely handmade process. This treated with the highest hygienic-sanitary technology.
For more than 30 years since the cheeses that have made this place famous are produced, four varieties are made: Two of them are soft paste, the Rio Vero of lactic coagulation and Los Meleses of white mold. Two pressed pasta, Sierra Sevil pasteurized milk and San Pelegrín cured raw milk with 6 months maturation. In addition, an exquisite fresh cheese, cheese in oil, cottage cheese and creams are made

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