Moluengo Goats Cheese is the creation of Jose Luis Abellan, a goat farmer based in Villamalea, Albacete. Jose Luis started in the world of cheeses when he began to experiment with soft cheese making and in particular mastering the art of lactic coagulation.
Made from raw La Mancha goats milk and matured for only 20 days, Moluengo has a silky texture, the paste is fairly compact thanks to the development of geotricum candidum, which creates the rind that covers the log. Each cheese log is also rolled in vegetable ash, which also helps to naturally dry the paste.
Soft notes with certain level of back end acidity, very aromatic and pleasant. The goats milk flavour is always present, which in turn provides intensity and slight spicy touches towards the end with a very long lasting finish.
The log shape of Moluengo makes it the ideal cheese for portion control, ensuring the correct number of portions is consistently obtained. Each log should provide at least 12 portions of 25g each. The shape of the slice is also ideal for small pintxo or tapa service, as part of a cheeseboard or in a classic goats cheese salad.