Montealva

Item #: 8185

Pedro and Isabel Álvarez Aguilar’s family has been making cheese for over 50 years. Their mother and grandfather used to make cheese in a farmhouse; today the facility is more modern but still uses artisanal methods. Their uncle has 450 Payoya goats, a heritage breed native to the area. This species nearly died out until a collective of farmers in the area came together in 1997 to preserve it. They are hardy animals ideally suited to the mountainous habitat and feed on the pastures with limestone-rich soil. It takes 9-10 liters of milk to make Montealva. he flavor starts mild but while the paste turns creamy it releases a zesty bite of acidity that lingers through the finish.

Ingredients

Pasteurized Goat's Milk, Salt, Rennet

• Country: Spain
• Region: Andalucia
• Size: CW 2 / 4 #
• Age: 60 Days
• Texture: Firm
• Special Order: Yes