Cured Goat Chivita

Milk / Goat

In the small town of Buelles, near the village of Bread, in the council Peñamellera of Baja, a married couple began to develop back in the 80s with a goat milk cheese, something unusual not only in Asturias, but even in throughout Spain.

The seduction of the field and its ever more in love urbanite. The case of Jesus Gutierrez, owner of the cheese was no different. He was an industrial engineer and Hart decided to take refuge from the stress, along with his wife Pepi, of French origin, in this beautiful Asturian town.

Cabra

To survive, some little goats decided to purchase and the time invested in the development of a cheese. It was one of the first initiatives. Now have more than one hundred goats and two hundred more expected to increase the cow.

Cabra

It is marketed under the name "The Chivita”. This cheese is a semi-fat, pasta and white uniform. Tastes acidic, intense, slightly spicy and slightly sharp. Manufactured by craftsmen from April to August, with raw milk is cylindrical, of 2-15 cm. high and 10-15 in diameter.

The Goat Chivite

The Buelles, being a goat cheese with a great personality, provides an excellent dish alone. Still, in a combined table, must be located at sites corresponding to the end strong cheeses and always ahead of the blue.

Presentation: Media retractable piece packed film.

Shelf life: 10 months.

Net weight: wedge 1 / 4 piece of 200 g Approx.

logo Food Paraiso

This product was added to our catalog on Thursday 11 September, 2008.