Pasteurized goat's milk, dairy ferments, rennet, calcium chloride and salt. It is produced with pasteurized goat's milk. The pasteurization process consists of submitting the milk at a temperature of approximately 750C for 20 seconds after which is cooled at the temperature of 370 C. It has a soft but unmistakable aroma and palate, accentuated by the careful maturation process Of approximately 15 days, to which it is submitted after manufacture. It is a handmade cheese of soft paste, in a whitish tone, uniform or irregular, characteristics that acquires during the cure. The shape is low cylinder with defined edges. Presents crust, uniform whitish color.