Pere and Imma Montbrú began making goat cheese in 1989 with milk from their own herd at their farmhouse Montbrú in Moia, near Barcelona. Their son, Oriol, joined 7 years later and has now taken over as cheesemaker.
Aged for about 60 days, this pasteurized goat's milk cheese is formed using a servilleta or napkin, which gives it its unique shape. The compact, semi-soft paste is bone-white, and offers flavors that are sweet, buttery and mildly tangy.
Farm / Company: Formatges Montbrú/Forever Cheese Co.
Cheesemaker: Formatges Montbrú
Affineur: Oriol Montbrú
Milk Type: Goat
Milk Treatment: Pasteurized
Aging: 60 days
Size(s): 2-pound wheel