GOAT'S MILK CHEESE SOAKED IN WINE

Appearance
Outside: Rind treated with red wine under the Denomination of Origin of La Mancha and with a zigzag pattern imprinted on the side, called the 'pleita', and a wheat ear pattern on the top and bottom sides called the 'espiga'. Inside: firm and compact, ivory in colour, with irregular granular holes/eyes.
Texture Semisoft and elastic, something unctuous and melting on the palate.
Aroma Soft and pleasant aroma with goat bottoms and fruity character that confers the red wine of its rind.
Pairing Nuts and toasted hazelnuts. Perfect pairing with a delicious and very cold glass of Cava Brut.
Consumption The cheese should be left to warm to a temperature of nearly 16º C before serving, as it is best eaten at this temperature.