Tasting notes
Odour: Slightly intense with hints of butter and nuts
Flavour: Lactic and smooth
Colour: Ivory white
Texture: Creamy
Rind: Yellowish white
Ripening: Between 8 and 20 days
Shelf life: 6 months after packaging
Ingredients: Raw goat’s milk, rennet extract, lactic ferments, salt, paprika. *Origin of the milk: Fuerteventura, Spain.
Available formats
Soft cheese 6 kg approx.
Soft cheese 4 kg approx.
Soft wedge cheese
La Gavia medium ripe
Tasting notes
Odour: Characteristic smell of semi-cured goat’s cheese
Flavour: Lactic and slightly spicy
Colour: Slightly ivory
Texture: Creamy
Rind: Red colour characteristic of paprika
Ripening: Between 45 and 150 days
Shelf life: 9 months after packaging
Ingredients: Raw goat’s milk, rennet extract, lactic ferments, salt, paprika. *Origin of the milk: Fuerteventura, Spain.
Available formats
Semi-cured paprika 6 kg approx.
Semi-cured paprika 4 kg approx.
Semicurado paprika wedge
La Gavia cured paprika
Tasting notes
Odour: Characteristic of cured goat’s cheese
Flavour: Developed, creamy and slightly spicy
Colour: Ivory yellow
Texture: Creamy
Rind: Covered with paprika spread
Ripening: more than 150 days
Shelf life: 12 months after packaging
Ingredients: Raw goat’s milk, rennet extract, lactic ferments, salt, paprika. *Origin of the milk: Fuerteventura, Spain.
Available formats
Cured paprika 6 kg approx.
Cured paprika 4 kg approx.
Cured paprika wedge
- Soft
-
La Gavia soft
Tasting notes
Odour: Slightly intense with hints of butter and nuts
Flavour: Lactic and smooth
Colour: Ivory white
Texture: Creamy
Rind: Yellowish white
Ripening: Between 8 and 20 days
Shelf life: 6 months after packaging
Ingredients: Raw goat’s milk, rennet extract, lactic ferments, salt, paprika. *Origin of the milk: Fuerteventura, Spain.
Available formats
Soft cheese 6 kg approx.
Soft cheese 4 kg approx.
Soft wedge cheese
- Medium ripe
-
La Gavia medium ripe
Tasting notes
Odour: Characteristic smell of semi-cured goat’s cheese
Flavour: Lactic and slightly spicy
Colour: Slightly ivory
Texture: Creamy
Rind: Red colour characteristic of paprika
Ripening: Between 45 and 150 days
Shelf life: 9 months after packaging
Ingredients: Raw goat’s milk, rennet extract, lactic ferments, salt, paprika. *Origin of the milk: Fuerteventura, Spain.
Available formats
Semi-cured paprika 6 kg approx.
Semi-cured paprika 4 kg approx.
Semicurado paprika wedge
- Hard ripe
-
La Gavia cured paprika
Tasting notes
Odour: Characteristic of cured goat’s cheese
Flavour: Developed, creamy and slightly spicy
Colour: Ivory yellow
Texture: Creamy
Rind: Covered with paprika spread
Ripening: more than 150 days
Shelf life: 12 months after packaging
Ingredients: Raw goat’s milk, rennet extract, lactic ferments, salt, paprika. *Origin of the milk: Fuerteventura, Spain.
Available formats
Cured paprika 6 kg approx.
Cured paprika 4 kg approx.
Cured paprika wedge