Goat cheese aged in a paprika crust

The history of Quesos Corcuera, operating in the province of Toledo, began in 1947. For over three-quarters of a century, this family-run cheese workshop has been crafting traditional Spanish cheeses, and alongside classic manchegos, they now offer a wide range of goat milk cheeses. The milk is sourced from carefully selected local farms, and the producer itself highlights goat milk from the Montes de Toledo region as one of the defining ingredients of its goat cheeses.

This matured cheese, made from 100% pasteurized goat milk, features a rind coated in one of the classic Spanish spices, pimentón – ground Spanish paprika. The paprika is not added to the cheese mass; instead, it matures on the surface of the rind along with the cheese. The product's official specification also defines it as "queso de cabra con pimentón en corteza," or goat cheese with a paprika rind.

The interior is ivory-colored, with a texture that is firm yet pleasantly creamy. The clean, slightly sweet, and tangy taste of the goat milk is complemented by the warm, spicy aroma of the paprika. Pimentón primarily adds depth and Mediterranean spice to the cheese, rather than intense heat.

It is an excellent choice for a tapas or cheese board, especially when served with olives, roasted peppers, almonds, and good bread. It also pairs beautifully with a dry Spanish white wine, a rosado, or a fruitier tempranillo.

Milk: 100% pasteurized goat milk
Rind: coated in pimentón
Character: creamy, medium-intensity, delicately tangy and spicy
Origin: La Puebla de Montalbán, Toledo, Spain