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Mature Goat Cheese from Rota (Raw Milk) "El Bucarito"

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Geographical indication: Rota (Cádiz). Andalusia.

Traditional goat cheese selection produced with Raw milk 

Varieties: Mature, In Olive Oil, In Lard, Red Paprika and Tintilla. 

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13,45 €

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El Bucarito Mature Goat Cheese with Raw Milk from Andalusia.

Traditional goat cheese produced with raw milk. 

Own production with Florida goats, fed in pasturelands.

Varieties: 

Mature (850g approximately):

Maturation: This cheese ages for a minimum of 5 months in cellars.

Paste: Ivory colour, uniform and with few small mechanical holes. Intense and a mild spicy flavour.

Ingredients: Raw Goat Milk, Lactic Ferments, Calcium, Animal Rennet, Salt and Extra Virgin Olive Oil.

Recommended Storage: Store at 10º to 12ºC.

Rosemary (850g approximately):

Maturation: This cheese ages for a minimum of 5 months in cellars and two months in Rosemary of de “Altiplano Murciano”

Rind: Natural, covered in a fine Rosemary layer. 

Paste: Ivory colour, uniform and with few small mechanical holes. Intense and a mild spicy flavour.

Ingredients: Raw Goat Milk, Lactic Ferments, Calcium, Animal Rennet, Salt, Ibérico Pork Lard and Rosemary. Extra Virgin Olive Oil. 

Recommended Storage: Store at 10º to 12ºC.

La Vera Smoked Sweet Paprika (850g approximately)

Maturation: This cheese ages for a minimum of 5 months in cellars and two months in Sweet Paprika

Rind: Natural, covered in a fine layer of La Vera Smoked Sweet Paprika from Cáceres Region. 

Paste: Ivory colour, uniform and with few small mechanical holes. Intense and a mild spicy flavour.

Ingredients: Raw Goat Milk, Lactic Ferments, Calcium, Animal Rennet, Salt and Sweet Paprika. 

Recommended Store at 10º to 12ºC.

In Lard (850g approximately): 

Maturation: This cheese ages for a minimum of 5 months in cellars and two months in Ibérico Pork lard.

Rind: Natural, covered in a fine layer of Ibérico Pork Lard. 

Paste: Ivory colour, uniform and with few small mechanical holes. Intense and a mild spicy flavour.

Ingredients: Raw Goat Milk, Lactic Ferments, Calcium, Animal Rennet, Salt and Ibérico Pork Lard.

Recommended Storage: Store at 10º to 12ºC.

In Olive Oil (850g approximately)

Maturation: This cheese ages for a minimum of 5 months in cellars and two months in Olive Oil.

Rind: Natural, covered in a fine layer of Extra Virgin Olive Oil from our own oil press. 

Paste: Ivory colour, uniform and with few small mechanical holes. Intense and a mild spicy flavour.

Ingredients: Raw Goat Milk, Lactic Ferments, Calcium, Animal Rennet, Salt and Extra Virgin Olive Oil 

Recommended Storage: Store at 10º to 12ºC.

Tintilla (850g approximately):

Maturation:  This cheese ages for a minimum of 5 months in cellars and some more time in Tintilla wine from Rota. 

Rind: Natural, of an intense brown colour. 

Paste: Ivory colour, uniform and with few small mechanical holes. Sweet and bitter hints. 

Ingredients: Raw Goat milk, Lactic Ferments, Calcium, Animal Rennet, Salt and Tintilla wine from Rota.

Recommended Store at 10º to 12ºC.

Producer: El Bucarito.

Geographical indication: Rota (Cádiz). Andalusia

Net Weight Approximate: + -850g.

Artisanal elaboration.

Fuego y Sal, Sabores Andaluces S.L.

Product of Andalusia  

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Mature Goat Cheese from Rota (Raw Milk) "El Bucarito"

Geographical indication: Rota (Cádiz). Andalusia.

Traditional goat cheese selection produced with Raw milk 

Varieties: Mature, In Olive Oil, In Lard, Red Paprika and Tintilla. 

Write a review

 
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