Quesos del Tietar
There are two versions of this fresh spanish cheese. The first, Cabra del Tietar, takes just few days to ripen. It is made from goat’s milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen, has a harder texture, and a pleasant nutty flavour. Queso del Tietar goes well with pasta.
Milk: goat milk
Texture: hard
Fat Content: 40%
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