Chevre au Romarin
The Chèvre au Romarin hails from Castilla La Mancha, a region in Spain that is known for its long ancestry in cheese-making. It offers a visual contrast between the classically white paste of goat’s milk and the mossy green of its rosemary coating.
Aged for a minimum of five months, the maturing process for the Chèvre au Romarin gives it a firm texture while retaining a creamy mouthfeel. The rosemary rind seeps through to the interior of the cheese, offering a flavour that is distinctly herbaceous with sweet, tangy and lactic goats milk notes that lingers on the finish.