At the frontiers of Zamora, very close to Portugal, we find the hamlet of San Martín de Tábara, famous for its 10th century monastery and codex. A wild and uninhabited region where the León family keep a herd of goats that graze daily to make this artisan cheese, noted for its very manual production, natural kid’s rennet and spontaneous cellar maturation with blue mold bark.
Developed taste, but very creamy on the palate, with slightly spicy kid’s rennet touches and undergrowth and pantry aromas, very personal and different. It marries very well all kinds of wines, from sherries to Cavas, as well as medium-bodied beers.