Alpujarras cheese is made from the milk of the White Andalusian domesticated goat.
The milk is curdled with rennet from young goats which gives the best result and gives the final cheese the best possible qualities.
The curd is then cut with a so-called lyre into pieces about the size of a pea or bean to facilitate the draining of the whey.
[1] This is a cheese with a strong flavour, it has a lacteal base, slightly salty and a little peppery.
It is not recommended that this cheese is eaten after about 9 months due to the degradation of the fats and the release of caproic fatty acids that will affect the flavour.
After maturation the rind can turn dark brownish with possibly some green flecks caused by moulds growing on the surface.
[1] It is recommended that Alpujarra cheese is eaten with white wine of the Jumilla or Cariñena variety, it also goes well with Amontillado and fino sherry.