Semi-cured goat’s cheese
Goat’s milk · 2 months
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Goat’s milk · 5 months
Massís
Our longest-matured goat’s cheese: pressed paste, a natural bloomy rind and five months of patient ageing.
Direct order · confirmation by WhatsApp
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Character
Five months. No shortcuts.
Massís is made with pasteurised goat’s milk, enzymatic coagulation and pressed curd. Its natural bloomy rind is brushed by hand and, over five months of maturation, the cheese develops depth and character. A traditional matured shepherd’s cheese, made without rushing the process.
Made with time
Cheese facts
- Milk
- goat
- Treatment
- pasteurised
- Coagulation
- enzymatic
- Texture
- pressed
- Rind
- natural bloomy rind, hand-brushed
- Maturation
- 5 months
Can Xicoy
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