Cheese with Savory and Caramel Pink Peppercorns C.Mancha

Ingredients: Goat's milk, salt, lactic ferments, rennet, savory, and pink peppercorn.

• TYPE
  Soft-ripened lactic curd
• MILK TYPE
  Goat
• BREED
  Murciano-Granadina
• MILK TREATMENT
  Raw
• RENNET
  Animal
• MATURATION
  15-20 days
• PRODUCT ORIGIN
  Villamalea-Albacete
• WEIGHT
  Approximately 220-250 grams

Caramelo is a cheese that was worth the wait and one we always wanted to make from the very beginning. Back then, we ran endless tests. In one of those tests, we made a soft-ripened, mold-ripened cheese with savory herbs that we called MORQUERA. We barely made a couple of batches because the cheese was sublime in texture, flavor, aroma, etc., but the contact of the savory with the cheese caused a mold (Roquefort) to germinate, which we did not want to take hold in our creamery.

Morquera is the name for savory throughout our area (La Manchuela). It is used to flavor lupin beans or grass peas, hence the nickname we receive as residents of Villamalea: "GUIJOSOS." Since we were very young, we ate lupin beans and we never thought we would end up crafting and selling a cheese that would transport us back to our childhood.