Cabra Semi Curado

A beautifully expressive goat’s milk cheese from the Sierra de Cameros mountains in La Rioja, Spain.

This semi-cured cheese delivers a full, lingering flavour that builds across the palate — starting with gentle lactic notes and finishing with a clean, herbaceous depth that stays with you long after each bite.

Its natural rind is carefully developed through a combination of beneficial moulds and regular bathing in extra virgin olive oil. This traditional method protects the cheese while enhancing its aromatic complexity, resulting in a rustic, living rind that is as much a part of the flavour as the paste itself.

The milk comes from goats grazing freely in the Sierra de Cameros — a landscape defined by altitude, wild vegetation and a unique climate. This environment gives the cheese its distinctive personality, with subtle notes of mountain herbs and natural pasture woven throughout.

Balanced, approachable, and deeply characterful, this is a goat’s milk cheese that suits both everyday enjoyment and more considered cheese boards.

Country of origin: Spain
Region, town: La Rioja, Sierra de Cameros
Source of milk: Pasteurised goat’s milk
Texture: Firm yet supple, with a smooth, slightly elastic paste
Flavour: Lactic, herbaceous, gentle acidity, savoury, and a long, clean finish
Aging time: Minimum 3 months

Serving suggestion: Serve at room temperature with quince paste, honey, or toasted almonds on a simple cheese board.

Wine Pairing: Pairs beautifully with Rioja (Tempranillo), light-bodied reds, dry cider or a variety of whites - well worth experimenting with this one.