The Chevre 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 5 months, the maturing process for the Chevre 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 and lactic goats milk notes that linger on the finish.
Goat’s Milk Spain Pasteurized
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