Cabra Romero
$28.00 / Lbprice is $28.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 2-4 months
- Goat Milk
- Spain
- ApproachableAdventurous
- SoftHard
When mastering your region's local traditions just isn't enough. Cabra Romero is made by Lorenzo, our producer of choice for the Murcian favorite Cabra al Vino (drunken goat) cheese. This riffs on 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 cheeese, the essence of the herb permeates and complements the Cabra Romero. Delicious with a fruity, deep red wine.
"I go for Cabra Romero when I want a really interesting cheese that I know will spark conversation. Because it's coated in herbs, it has a complex, grassy flavor that's surprising based on its mild, tangy paste. Everyone who comes across this cheese has something to say about it, so I like to serve it at parties where I know it'll really shine. "
Pasteurized Goat's Milk, Salt, Rennet, Cheese Cultures. On Rind: Rosemary (1%) and Lard
Allergens: Milk
- Murcia in Spain is a mountainous coastal region on the Eastern shore that exemplifies the Mediterranean climate. This is the perfect habitat for milk-producing goats, who graze on the mountainside throughout the year.
- The name Cabra Romero derives from the Spanish word for "goat", "Cabra", and the word "Romero", which means rosemary. The rosemary is applied to the wheel of cheese by slathering lard on the rind and then pressing a thick layer of rosemary on top.
- Cabra Romero is made by the same cheesemaker as the Drunken Goat cheese. The cheeses are made in a very similar matter, with only the finishing touches giving them their distinguishing flavors - rosemary for the Romero and red wine for the Drunken Goat.
- The lard used for applying the namesake herbs comes from Iberico lardo. Black Iberian pigs are used in the process of making this lard - they are highly prized roaming free on acres of oak groves and feeding on abundant acorns, creating a unique flavor and nutritional composition to their meat and fat.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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