Raw Milk Goat Cheese, Unpasteurised · 100% Artisan
Raw milk: unpasteurised. Susana and Gustavo make this cheese in Toledo with milk from their own goats, freshly milked and unpasteurised. Doing it this way demands top-quality milk, and that's exactly what gives it a flavour no pasteurised cheese can reach.
100% artisan. It matures for at least five months in its cellar. During that time, the natural yeasts and moulds in the raw milk do their work: the texture turns buttery, and the flavour fills your mouth and keeps changing as you eat it, with spicy notes of the Montes de Toledo.
And the judges have noticed:
- Champion at Gourmets España 2024, cured raw milk goat cheese category.
- Silver at the World Cheese Awards 2024.
- Gold in Lyon (2024-2025).
- Gold (2023-2024) and Grand Gold (2024-2025) in Frankfurt.
How to enjoy it
- Take it out of the fridge half an hour beforehand: at room temperature its full flavour opens up.
- In thin shavings, with good bread and a drizzle of olive oil.
- With quince paste, figs or honey, or alongside a red wine.
In the wedge
- A 250 to 300 g wedge, cut from a whole cheese of about 3 kg.
- Cured goat cheese made with raw (unpasteurised) milk. Enzymatic coagulation, pressed.
- Contains milk.
- As it's made with raw milk, it isn't recommended for pregnant women, young children or people with weakened immune systems.
Susana and Gustavo are now part of the Campos Del Abuelo family.
We're Susana and Gustavo
We make this cheese in Toledo with milk from our own goats, raw and unpasteurised, and leave it to mature for at least five months in our cellar. 100 % handcrafted.
WE SELL DIRECTLY: WITH A NAME AND A FACE.
From the field to your home
Grown by
Susana and Gustavo
Origin
Toledo (Spain)
Season
All year round, aged for at least 5 months
How to store it
In the fridge, wrapped in cheese paper or cling film. Take it out half an hour before eating.
How it reaches you
Packed and ready to ship · ships every Monday to Germany · arrives in 3-5 days
