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Buenalba with Pimenton
Similar to the classic Spanish cheese Ibores, Buenalba is made with raw goat's milk and cured with Pimenton de la Vera. But while Ibores is just rubbed with Pimenton on the rind, the cheese makers at La Prudenciana infuse the Pimenton into the goat's milk before setting it into curds. Along with a striking color, this gives Buenalba a deep, rich flavor that gently mellow over the 4-6 months of aging time. The La Prudenciana Estate is located in Tembleque, in the geographic center of the Iberian Peninsula. Using their own milk from rotating herds, La Prudenciana has made a name for themselves, both for authentic recipes and innovative techniques that allow themselves to put their own stamp on Spanish cheese-making traditions.
Made from unpasteurized goat's milk.
Photo depicts whole 7 lb. form of cheese.
We cut and wrap this item by hand.