This award-winning Goat Milk Cheese is made in Spain
The origins of this traditional Spanish Cheese can be traced back to the 1750s.
This type of cheese is salted by hand and has a rich, edible rind.
La Cabezuela Tradicional Semi Curado is a traditional Spanish goat cheese with origins dating back to 1750. It is aged for two months and salted by hand, highlighting the cheese’s grassy flavor. The edible rind that develops during the maturation process provides a pleasant, earthy aftertaste of fresh wild mushrooms. La Cabezuela goat cheese won the bronze medal for World’s Best Cheese in 2011-2012 and 2015-2016.
Sample alongside sheep's milk and cow's milk cheeses on a cheese board. Use it like cream cheese to create fresh goat cheese dips and spreads. Or savor it on a charcuterie board with assorted fruit, thinly sliced meats, and warm bread. Pair with your favorite wine or wheat beer.
Thermized Guadarrama goat’s milk, animal rennet, Penicillium candidum, cheese ferments, and salt.
2.2 lb. (1 kg)