Cabra Romero

A Semi Soft Goat Cheese with a creamy, tangy interior, surrounded by a coating of dried rosemary herbs which brightens up the overall flavor.

The paste is ivory white & creamy with a bright, pleasantly piquant flavor. A naturally tangy and slightly tart aged goat's milk cheese combined with the essence of Rosemary that permeates and complements the sensational taste.

Though the rosemary makes this cheese exceedingly herbaceous, it complements, rather than competes with the cheese itself.

With a more acidic taste than sheep's milk and cow's milk cheeses, this fresh goat cheese adds sharpness to any cheese board. Here are a few suggestions to serve Mitica Cabra Romero, a semi-soft goat cheese with rosemary:

• On a charcuterie board: Pair with honey, toast, and a glass of Sauvignon Blanc. You can also include crackers, crisps, jams, spreads, pickles, olives, antipasti, nuts, dried fruits, cookies, and chocolate.
• Spread: Use it like cream cheese on warm bread.
• In dips: Create zesty dips for special occasions.
• In salads: Crumble it in to add creaminess to leafy greens.

Mitica Cabra Romero goat cheese should be stored in the refrigerator in its original packaging or wrapped in parchment paper, wax paper, or plastic wrap.

Cabra Romero is made by Lorenzo, our master producer of choice for the Murcian favorite Cabra al Vino (drunken goat) cheese.

This adds to the popularity of herb-crusted cheeses from the mountainous region; in the final days of aging, the naturally sweet pasteurized goat cheese is rubbed with lard and then coated with rosemary. Topping off a naturally tangy and slightly tart aged goat's milk cheese, the essence of the herb permeates and complements the Cabra Romero.

The Murciana breed of goat originated in the Murcia province along the Mediterranean coast of southeastern Spain. The Murciana breed is known for its excellent quality of goat’s milk.