It is made with goats from middle and northern Extremadura (Spain). Their milk is thick, with lots of fat and aromatic, so this cheese is one of the most popular of this quality. It is made with pasteurised goat milk and animal rennet. It is cured during at least 30 days. Pressed paste. The rind is painted with paprika or oil.

• It is a fatty cheese with intense and aromatic flavour. Kept in a cold place (5
• It is not sold in pieces. It weights 1 kg approximately.