Together with Jordi Lorente from the cheese dairy La Frasera (Vacarisses, Vallés Occidental) we began the adventure of stuffing cheeses into casings and exploring their possibilities.

After initial tests with lamb casing and lactic coagulation, we chose to stuff an enzymatic paste of Murciano-Granadina goat’s milk into lamb casing. Three moulds bloom externally: Penicillium Glaucum (grey), Candidum (white) and Nalgiovense (fuet). We age them for around 15–20 days.

The result is a cured cheese that can be easily peeled and eaten as is, previously grilled, or breaded. It is also ideal for preserving in oil.