Natural aged goat cheese

The Quesos Corcuera family cheese workshop was founded in 1947 in La Puebla de Montalbán, in the province of Toledo. With over 75 years of history, the business is now known beyond the borders of Spain, yet it continues to rely on traditional Castilian cheesemaking. In addition to Manchego, their selection features a significant range of cheeses made from local goat's milk.

The natural version is perhaps the best choice for those who wish to experience the natural character of the goat's milk itself. The cheese is made from 100% pasteurized Spanish goat's milk, with no added spices.

For the goat cheeses in this family, they use goat's milk selected from the Montes de Toledo region. In its younger state, the cheese has a soft, buttery, creamy character; as it ages, it becomes firmer and more concentrated, while the characteristic, delicately tangy, piquant aromas of goat cheese emerge.

Its taste is clean and harmonious, not too strong, making it an excellent introduction to the world of Spanish goat cheeses even for those who find more intense, longer-aged goat cheeses to be too much.

It is versatile: great for cheese boards, tapas, and salads, but also excellent on its own with bread, olive oil, and a few olives. It pairs well with a fresh, dry white wine, such as Verdejo or Albariño, but is also perfect with cava.

Milk: 100% pasteurized goat's milk
Character: soft, creamy, delicately tangy and piquant
Place of origin: La Puebla de Montalbán, Toledo, Spain