Goat is good at adopting environment. Especially the "The Mediterranean Spain" along the seaside which unites sunshine, hot weather and dry air which goat likes. Goat eat grass at where normal livestock is unlikely be close in and natural plants in each region gives unique aroma to its milk.
Spec etc.
Pure white and fine sophisticated cheese. Outer is washed by Murician red wine and it brings unique color and aroma.
| Milk | Goat Milk |
|---|---|
| Type | Wash |
| Weight | Approx. 500g(undetermined) |
| Quantity | 8pc/case |
| Recommended wine | Red wine (light body) |
| Recommended accompaniment | Good with dry nuts like chestnuts/hazelnuts and dry fruits like apricot/peach. |
Features
It is made from Murciano-Granadina which is an original race of Murcia. This goat adopt hot mediterranean weather and regional dry climate and has capability to walk for long in order to get pasture and produce superior milk with rich lactose and fat.
Murcian goat milk has been well reputed by its quality and a variety of goat cheese - fresh through hard- has been produced. 2 types of cured cheeses (i.e. Cheese washed by red wine and natural cheese without wash) are certifies as D.O.P. What Kyodo International offer is a cheese washed by red wine. This cheese produced by combination of milk and wine blessed by Murcian nature reminds of Murcian farming village with a row of white houses.
Spec etc.
Surrounded by natural bluish through grayish mold. You can feel milk intrinsic sweetness in its mild taste.
| Milk | Goat Milk |
|---|---|
| Type | Hard |
| Weight | Approx. 500g(undetermined) |
| Quantity | 9pc/case |
| Recommended wine | White wine, Rose wine (light body) |
| Recommended accompaniment | Good with dry flits and nuts. Taste with olive oil or basil is recommendable as well. |
Features
"Garrotxa" is a name of the biggest volcanic belt in Spain located in Gerona, Northern part of Catalonia. This volcanic belt consists of more than 30 volcano is surrounded by deep forest and is hard to recognize it is a volcanic belt. This cheese was almost discontinued its production but by effort of Garrotxa's small corporate association of goat breeding, they succeeded to revive its production about 20 years ago. Nowadays the cheese is produced in all over Catalonia. The region has very high humidity because of a lot of rain and green forest. This environment makes outer skin of cheese surrounded by bluish through grayish velvety mold.
Spec etc.
It is a mildew type cheese rarely produced in Spain. It has pure white of goat milk but has pleasant flavor without a characteristic smell.
| Milk | Goat Milk |
|---|---|
| Type | Mildew |
| Weight | Approx. 300g(undetermined) |
| Quantity | 6pc/case |
| Recommended wine | White wine (dry) |
| Recommended accompaniment | Good with a variety of nuts and fruits.
|
Features
It is made at "Vicar de Dar", a village in gentle mountain along the Mediterranean located at 25 km north from Barcelona. It was started from breed ofgoat for fresh cheese production who was born in the village and wants to live close to local. About 10 years later, "Nevat(Neat)" which is produced by artisan with full of cheese producing expertise was launched.
Spec etc.
By macerating cured cheese in Pedro Ximenez wine, the cheese has slight aroma of sweet "Pedro Ximenez".
| Milk | Goat Milk |
|---|---|
| Type | Wash |
| Weight | Approx. 500g(undetermined) |
| Quantity | 12pc/case |
| Recommended wine | Pedro Ximenez, Red wine |
| Recommended accompaniment | Best for appetizer Good with fresh grape and dry nuts |
Features
Produced in Malaga, Andalusia. In Andalusia, there is a variety of endemic animal which has been adopting local climate and geography. Milk of such animals which are grown in grassland and bush is reputed as superior milk and many hand-made cheeses have been produced from the old. Queso al Pedro Ximenez is produced by one of representing milk, goat milk from Ma Lagueha. By macerating cured cheese in Pedro Ximenez for a week, this flinty cheese has mild sour taste of goat milk and slight aroma of Pedro Ximenez.
Spec etc.
A cheese with surrounding yellowish mildew. The color inside is clear pure white and it makes feeling of freshness, smoothness and creaminess.
| Milk | Goat Milk |
|---|---|
| Type | Mildew |
| Weight | Approx. 400g(undetermined) |
| Quantity | 9 pc /case |
| Recommended wine | Pedro Ximenez, Red wine |
| Recommended accompaniment | Best for appetizer Good with fresh grape and dry nuts |
Features
The producer who took effort to revive traditional dainty cheese in Extremadura produces the taste of "cheese maestro" which was almost forgotten.