Rafael Báez Bravo-Murillo started his diary in the Tietar Valley in the region of Castilla y León, in 1983 after his retirement from a career in food and agricultural industries. He started with only using 80 litres of milk per day from two goat herds in La Adrada area. now they have a range of beautiful award winning goat’s milk cheeses and Rafael’s daughters are carrying on the family tradition.
This goat’s milk log from the Castille-y Leon region in the north of Spain is ripened using penicilium roqueforti on its surface rather than in the paste. This is a unique semi-hard, goat’s milk cheese with a blue mould rind and pure white interior. This creates complex flavours and a distinctive appearance known as the ‘mule’s leg’.
The dark, wrinkled rind slowly ripens the creamy textured white interior and encourages the development the distinctive goat’s milk flavour. Flavours are full, nutty and citric; with a spicy blue rind thanks to the covering of Penicilium Roquforti mould.