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 an unmistakable aroma and taste, accentuated by the careful maturation process of, Approximately 30 days, to which it is submitted after manufacture. It is a handmade cheese of hard 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.