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Acehuche

EXTREMADURA
Milk of Goat
Fresh
Taste: Strong
Texture: medium
Pasta: Semi-hard
0,71 Kg
Semi-cured
DESCRIPTION

Artesian goat cheese from Extremadura, without holes, sharp and an especially full fat cheese. This is a small cheese, between 12 and 18 centimeters (4.7 to 7 inches) in diameter and some four to eight centimeters (1.5 to 3.1 inches) high. It weighs less than one kilogram (2.2 pounds), is brown with a rough rind and has no holes. It can be made from either fresh or pasteurized goat’s milk.

VARIABLES

The flavor varies depending on the rennet used. If it is natural, the flavor will tend to be sharp. If it is industrial rennet, the flavor will be more acidic.

PRODUCT HISTORY

This cheese is similar in characteristics to that of the Hurdes and the “quesaillas”, since it comes from a region near Portugal.

PRODUCTION PROCESS

The molds this cheese is pressed in are made of chestnut wood, these trees being quite abundant in the province, or else they are made of tin. They have small holes and a string with which the cheese is pressed in order to remove the whey. The milk is coagulated at a very low temperature using two types of rennet: natural or industrial.

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QUESOS FROM EXTREMADURA
Ibores
Torta de La Serena
Torta del Casar
Acehuche
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
It is a full fat and buttery cheese with an acidic taste and intense aroma. Before eating, we suggest removing the rind. This cheese is to be eaten directly, or spread on white bread or even toast and accompanied by young white wines, very cold brut cavas or even fino (dry sherry) or manzanilla.