This is from small province close to Girona, where a community of farmers make this semi-hard cheese with a natural thin crust rubbed with a little oil to encourage the growth of lovely grey/black and white moulds. The texture is close and crumbly, with, in younger cheeses, a moist sweetness and a light goaty flavour. Because the goats are allowed to roam, they munch away on forage – including rosemary and thyme – faint hints of which can be detected in the taste's finish. Best eaten younger as the flavours become rather aggressive with too much age.