Descripción Oficial

Queso de leche pasteurizada de cabra, de pasta dura prensada, con una curación de entre 30 y 45 días, de color blanco y sabor suave con el típico toque levemente ácido que le da la leche de cabra.

Disponible con corteza blanca color natural o con corteza color pimentón. Esta presentación corresponde a la versión con corteza color pimentón.

Official English Description

A cheese made from pasteurised goat’s milk, with a hard pressed paste and a maturation period of between 30 and 45 days.

It has a white interior and a mild flavour with the typical lightly acidic touch imparted by goat’s milk. This version features the distinctive pimentón-coloured rind.

Queso de Cabra · Corteza Color Pimentón

La Leyenda Queso de Cabra Pimentón is the pimentón-rind presentation of this Spanish goat’s milk cheese.

Made with pasteurised goat’s milk and matured for 30 to 45 days, it develops a hard pressed paste with a white interior. Its flavour remains mild while retaining the characteristic lightly acidic note naturally associated with goat’s milk.

The pimentón-coloured rind visually distinguishes this version from the natural presentation, which is offered with a white natural-coloured rind.

Official Taste & Character

• Milk: Pasteurised Goat’s Milk
• Curación: 30–45 Days
• Pasta: Dura Prensada / Hard Pressed
• Interior: White
• Flavour: Mild
• Character: Typical lightly acidic note from goat’s milk
• Rind: Corteza Color Pimentón / Pimentón-Coloured Rind

Official Product Information

• Brand: La Leyenda
• Producer / Company: Spanish Cheese S.L.
• Product: Queso de Cabra
• Variant: Corteza Color Pimentón
• Milk: Pasteurised Goat’s Milk
• Cheese Type: Pasta Dura Prensada / Hard Pressed Cheese
• Curación: 30–45 Days
• Interior Colour: White
• Flavour: Mild with a Lightly Acidic Goat’s Milk Note
• Rind: Pimentón-Coloured
• Country: España
• Whole Format: 3kg
• Additional Format: Cuña

Official Formats

• Entero: 3kg
• Cuña: Wedge format

Official Highlights

• Spanish Queso de Cabra.
• Made from pasteurised goat’s milk.
• Matured for 30–45 days.
• Hard pressed paste.
• White interior.
• Mild flavour.
• Characteristic lightly acidic note from goat’s milk.
• Pimentón-coloured rind.
• Available in 3kg whole and Cuña formats.

30–45 Días de Curación

This Queso de Cabra undergoes a maturation period of between 30 and 45 days.

The result is a hard pressed cheese that retains a mild flavour profile while expressing the lightly acidic character typical of goat’s milk.

Natural & Pimentón Presentations

The producer offers this Queso de Cabra in two rind presentations: a natural version with a white-coloured rind and this distinctive version with a pimentón-coloured rind.

This product listing corresponds specifically to the Pimentón presentation.

About La Leyenda

La Leyenda is a Spanish cheese brand produced by Spanish Cheese S.L., based in Albacete, Spain. Its portfolio encompasses traditional Spanish cheeses made from sheep’s, goat’s and mixed milks, together with matured and speciality cheese creations.

BBPH Serving Suggestions

• Bring toward room temperature before serving to allow its goat’s milk character to express more fully.
• Slice into wedges for Spanish cheese and tapas boards.
• Cube for tapas, grazing tables and catered events.
• Serve with artisan bread, olives and nuts.
• Use in salads, sandwiches and Mediterranean-inspired savoury dishes.

BBPH Pairing Suggestions

• Crusty artisan bread
• Spanish olives
• Marcona almonds
• Roasted peppers
• Fresh figs and grapes
• Honey
• Dry Spanish white wines
• Albariño
• Verdejo
• Young Tempranillo