Malagos Farmhouse's cuts of Blue Goat Cheese at 180g.
Fresh Goat’s Milk is pasteurized and soured using cheese starter to make this blue mold cheese. The ferment is added to the milk and allowed to sour prior to the addition of a small amount of rennet. No pressing is done as the curd mats at ladling, expressing whey through the holes in the moulds. Aging and drying is done for 30 to 45 days when blue mold develops in and on the rind of the Goat cheese. Affinage of 30-60 days.