Tradicional Semi Curado

Grassy, lactic, nutty and sweet

Raw Goat's Milk, Salt, Starter Culture, Rennet

Allergens: Milk

Juan Luis Royuela and Yolanda Campos were working in communications and journalism when, on a whim, Juan Luis took a cheesemaking workshop which made him recognize his life's work. In 1991 the couple left their careers, rescued a failing rural dairy in Fresnedillas de la Oliva in the Sierra de Guadarrama west of Madrid, founded La Cabezuela and dedicated themselves to saving a breed of goat that was close to extinction. The Guadarrama goat has lived in the mountains surrounding Madrid since the 17th century and is found nowhere else in the world. It produces just two liters of milk per day, half of what most dairy goats yield, making it impractical by any commercial measure. La Cabezuela works exclusively with shepherds who keep pure Guadarrama flocks, and the cheese reflects the terroir of thyme, heather, and acorn pasture in every bite.

When you receive your cheese, unpack the order right away and refrigerate the items. We recommend using the cheese paper we wrap and ship the cheese in to store your cheese at home. A good place to store the cheese is in the salad drawer of your fridge because the moisture helps to prevent cheese from drying out while also allowing it to breathe. Always bring cheese to room temperature before serving.

We will always choose the option that gets your cheese to you at its best, you will be alerted at checkout if expedited shipping applies to your order.