It’s safe to say that no other cheese is quite like Cabra Romero, also called Queso de Cabra al Romero. It’s a firm, buttery goat cheese produced in the Spanish region of Murcia, which is renowned for its eponymous breed of goats whose milk is celebrated for its high butterfat content. This cheese is coated with lard and an ample amount of rosemary in the final stage of its two-month aging process, which infuses into the cheese and lends its natural grassy flavor and aroma a fresh herbaceousness.
Cabra Romero has a smooth and mild texture and flavor, with the bright, citrusy notes inherent in a young goat cheese. It makes for a striking addition to any cheese board, and its mild flavor plays well with other cheeses. Pair it with quince paste and Marcona almonds along with fresh country bread.
- Pairings: Beaujolais or another light, off-dry red wine; Monastrell from Murcia
Ingredients: Pasteurized goat's milk, salt, rennet, cheese cultures. On rind (inedible): rosemary (1%), lard.
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon