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Archive for August, 2010

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The Rosemary Raw Goat is the product of one of the most artisan processes that exist in the world of cheeses. We are talking about cheese from raw goat milk, so it retains all the benefits of traditional milk, prior to the pasteurization process (vitamins and proteins).

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Its external appearance is reminiscent of the mountains inside the region of Valencia, where this goat cheese is produced with the organic milk from the Cheeses co-op of Catí. Dressed with a thin layer of rosemary, each cut gives a soft aroma that balances the strong characteristic flavor of goat.

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This cheese comes to the U.S. endorsed by the most prestigious international awards.

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Catí Valley is located within the Valencian region, close to the Mediterranean sea, with a long tradition of livestock and with an incalculable ecological value. In that region, the Catí Cheese co-op, in a short period of time, has managed to revive its traditional cheese industry, thanks to the effort, imagination and collaboration of all its neighbors.

We look forward to your international success!

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Christie Koness
Solex Purchase Assistant
Member of a team focused on our customers,
Member of a team specialist on our products
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We are pleased to introduce our new product that in the coming days will arrive and hopefully it will be in your stores and restaurants very soon! The product is Solex La Cabra Verde (The Green Goat), it is made from young goat cheese medallions in extra virgin olive oil. This artisan cheese is produce in southern Spain and has been awarded by the Government of Spain as the 2009 best organic cheese.

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This unique cheese is completely handmade, organic and sustainable.

– Milk: the Payoya is a native goat breed from Andalusia and very suitable for production of cheese (on average, one goat gives us around 2 kg / day during an average lactation period of 220 days / year). Their diet is completely natural with grass from the natural parks of the area.

– Production process: the curing time of this cheese is very short, about three days, before they bathe it in olive oil in order to get a fresh texture on the palate, creamy and full of flavor and spices notes, with enough personality to be enjoyed alone or in salads.
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– Source: Angelika leads the young and ecological project of The Green Goat in southern Andalusia. Of German origin, this couple moved to the warm shores of the Atlantic, after years of experience in multinational foods companies, to realize Their dream: to achieve a sustainable project + with an organic product + market recognition.

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Thanks for sharing your dream with U.S.!

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