Queseria Los Corrales, Castellon Spain

Espadán Cheese

Our Espadán cheese is made from goat’s raw milk, a small amount of lamb rennet, and lactic coagulation.

Queseria Los Corrales, Castellon Spain

Espadán Cheese

Our Espadán cheese is made from goat’s raw milk, a small amount of lamb rennet, and lactic coagulation.

Espadán Cheese

Our Espadán cheese is made from goat’s raw milk, a small amount of lamb rennet, and lactic coagulation. It matures for 40 days. It has a crumbly and brittle texture with fresh aromas and a varied aftertaste of flavours that come mainly from the diet composition of the livestock.
It is a surface-ripened cheese with an abundance of moulds in the bark that sharply contrast with the pure white colour of the soft interior.

Cheese

Raw milk is traditionally enjoyed close to where it is produced

Real milk has a limited shelf life and as people have moved away from rural lands, we have learned to heat-treat our milk so it can be consumed more conveniently. Unfortunately when milk is heat-treated, otherwise known as pasteurized, not only are killing potential pathogens, but we also destroy beneficial bacteria and microorganisms and alter the natural structure of fats and proteins.

When you consume cheese made from raw milk all of the original components are still present in the final product. Here at La quesería artesana Los Corrales we turn a highly perishable superfood into an extremely healthy, safe, long-lasting product.

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