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[[Image:Rollito de cabra de Veigadorte cheese.jpg|300px|thumb|right|Rollito de cabra de Veigadorte cheese]] 

Rollito de cabra de Veigadorte is a pasteurised goats’ [[milk]] [[cheese]] from Veigadorte in Ambasmestas, a village situated at the eastern end of Bierzo, next to Galicia.  The [[cheese]] was first produced in about the year 2000, starting with a herd of goats and by making it in the house of the producer. Production has since been expanded and the process is now partially automated, with the [milk]] coming from goats in Andalucía.

To make the [[cheese]], the pasteurised [[milk]] is heat to 21-23 °C and the [[rennet]] is added.  It is allowed to curdle for 16 to 22 hours and it is then salted.  The [[curds]] are cut, put into cylindrical moulds and pressed for 24 hours.  ''Penicillium candidum'' is then added, before being allowed to mature for about 15-20 days at temperatures of 10-12 °C.  It is also produced in rolls and comes in various flavours:

[[Garlic]] and [[parsley]]

Black [[pepper]]

[[Paprika]]

Ash coated

The [[cheese]] is delicate, soft, buttery and slightly acidic and is pleasant and persistent on the palate.  It is not exported to the UK, but is available in the United States in Boston, Chicago and New York.

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[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Spanish cheeses]]
[[Category: Castilla-León cheeses]]
[[Category:Goats' milk cheeses]]