Our
products
We specialize in producing a variety of cheeses made from goat’s milk.
|
Product
name
|
Product
description
|
Packages
and prices
|
| “Texas” Goat Cheese | Fresh, mild and delicate chevre. This kind of cheese is used for snacks and breakfast and has a flavor of herbs. We carry regular, herbed crusted, and pepper crusted Texas chevre. | 1
lb: $5.00 3 lbs: $15.00 5 lbs: $25.00 20 lbs: $100.00 |
| Button | Vegetarian, fresh cheese which is soft, mouse-like and fragile. The flavor has a hint of almonds, honey, lemon, white wine and tangerine. It is dusted with ash, pink peppercorns, chopped nuts or herbs. This cheese ripens in five to ten days and has a fat content of 45 per cent. | 5
lbs: $30.00 20 lbs: $115.00 |
| Anejo Enchilado | This cheese is not as strongly flavored as Cotija, but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas burritos and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat. | 1
lb: $8.00 3 lbs: $24.00 5 lbs: $40.00 20 lbs: $160.00 |
| Blue Rathgore | Blue Rathgore is modern cheese made from goat's milk. The natural crust is creamery white and wet. The cheese is moist and crumbly, with a slightly spicy taste. It has a creamy consistency and a blue green mold with a pleasant buttery flavor. Good for cheese courses, sauces, dips, and dressings. The period of rippening is three to six month. | 5
lbs: $60.00 20 lbs: $200.00 |
| Queso Majorero | This cheese is a hard cheese made from goat's milk and it is usually produced in the shape of cylinder. The cheese has a natural rind with pattern printed at top and bottom. The pâté suggests wild honey, wild thyme and almonds. The finish is quite peppery and has a hint of red wine. This cheese is used as a table cheese and for grilling. |
5 lbs: $60.00 20 lbs: $200.00 |
| Queso del Tietar | Queso del Tietar is a cheese that originated in Avila, Spain. The cheese exists in two versions. The fresh cheese is called Cabra del Tietar and it takes just few days to ripen. The cheese is made from goat's milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen and the texture hardens and has a nutty flavour. Queso del Tietar makes a perfect partner for pasta. |
5 lbs: $60.00 20 lbs: $200.00 |
| Queso del Montsec | Queso del Montsec has a dense, fairly grainy texture that feels very creamy in the mouth. It is soft-white cheese made from goat's milk and ranks among vegetarian cheeses. Queso del Montsec is also known as Cendrat. The affinage takes two to three months. It has a herbaceous, spicy finish. |
5 lbs: $60.00 20 lbs: $200.00 |
| Truffe | Truffe is a fermier cheese that is made with raw goat’s milk. This cheese ripens for a short period of time in humid cellars. The taste is fresh and sweet, with a mild flavor in the goat cheese tradition. |
5 lbs: $60.00 20 lbs: $200.00 |