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Cabra Al Romero

  • Made from pasteurized goat's milk

  • Country of origin: Spain

  • Region: Murcia

  • Type: semi-soft

  • Texture: buttery and creamy

  • Flavour: salty, smooth, tangy

  • Aroma: grassy

  • Vegetarian: no

Cabra al Romero is new Spanish gourmet cheese found in Spain. It is coated with rosemary. The coating is not made for eating and should be cut away. It is made from pasteurised milk. It is pressed to make it denser. After that only it is capable of aging. The aging period is of about one month. And the process of adding rosemary goes about for twenty days. It has dense and firm texture, with lemony finish.

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