Firefly Farms Cabra LaMancha
Inspired by cheeses produced high in the Pyrenee mountains of northern Spain’s Basque region. As they age for 90 days, crafters hand wash and flip each one of these brined orange beauties over and over again until they’re ready.
➤ Smooth, silky and versatile with a subtle grassiness
➤ Semi-soft texture that melts beautifully, releases even more flavor when heated
➤ Develops a funky, robust flavor and aroma with age
Fresh goat milk is first pasteurized and cooled. Cultures are added and the milk is agitated. We then add rennet and the cheese is on its way. Stirring it significantly longer than our other goat cheeses, finer curds are created.
Once cut and packed, it’s washed and brushed daily with a special brine that creates its recognizable and aromatic orange rind, like that of Muenster or Port Salut. Finally, it’s aged over several months to achieve perfect balance.