Los Cameros Cabra Semi Curado - Aged Goats Milk - apx 3.3kg wheel

Los Cameros Cabra Semi Curado - Aged Goat Cheese

Milk: Pasteurised goat's milk

Rind: Natural — mould culture, hand-bathed in extra virgin olive oil

Rennet: Animal (Goat)

A semi-cured goat's milk cheese that balances the herbaceous quality of goats' milk from the Sierra de Cameros mountains, with careful cave ageing and olive oil washing. The Sierra de Cameros mountains offer ideal conditions for goats to graze freely in an environment that promotes their well-being, thanks to altitude, vegetation, and climate. The result is a cheese with its own unique characteristics and authentic personality.

Appearance — A firm, pale paste beneath a natural rind of mould and olive oil. Handmade in character, with the rustic, living surface that is the hallmark of the Los Cameros style.

Aroma — Clean and lactic, with the fresh, grassy lift typical of good goat's milk. Hints of wild herbs and mountain pasture — a direct expression of the Sierra de Cameros landscape.

Taste — Full flavoured. Lactic and herbaceous.

Awards

Gold Medal — World Cheese Awards, Newport, Wales, UK, 2022

Bronze Medal — World Cheese Awards, Bergen, Norway, 2018

Bronze Medal — World Cheese Awards, Bergamo, Italy, 2019

About the Producer

Quesos Los Cameros is family owned cheese producer located in Haro, a small town at the heart of La Rioja, Spain's most celebrated wine-producing region. They are one of Spain’s most highly awarded artisan cheese producers.

Milk is sourced exclusively from farms within a 120 km radius, many of which have worked with the family for generations.

Los Cameros insists on natural rinds. There are no waxes or artificial coatings — only mould, olive oil and time. The cheeses are washed in the family’s own olive oil produced on their nearby farm. The oil washing moderates mould development, creates a natural protective barrier and adds a subtle aromatic dimension. As the cheese matures, the rind develops mould, forming a living rind of ochres, browns and greens. This signals genuine cave ageing and contributes enormously to flavour complexity.