Pepper gives to this variety of cheese of a smoked flavor and taste. Combining the cheese and paprika an intense and spicy flavor is perceived on the palate. The texture is harder than the other varieties.

Ingredients: goat's milk pasteurized, milk enzymes, calcium, animal rennet, salt, olive oil, paprika powder and red pepper.

Presentation: parts of 0.800 kg., 1.300 kg and 2.500 kg vacuum. Also available cheese cots vacuum-packed.

Pasta: firm, compact with good density, yellow ivory.

Rind: orange color due to the paprika · Expiration: a year

* * Temperature of consumption: It is recommended, once opened the cheese, to keep it in the refirgerator or equivalent machine wrapped in transparent film suitable for food, or better into a cheeseboard or on a dish. Storage Temperature Maintain at temperatures between 0 ° -10 °C.
whole round of 800-900 grams