This semi-hard cheese is handmade with the milk of our own herd. It is a cheese with a lot of tradition and roots in our region; produced mainly in the period of the year (October to March) we produce the vegetable that gives it its name -nabiza: turnip-.

It’s matured for 4 months. Within that time we take care of it until it becomes a new cheese with a thick skin and a similar colour to a straw harvest. It is firm in texture, slightly salty, with an excellent nuts flavour.

We widely recommend keeping this cheese in a fresh place, under 15º C or in the less cold space of the fridge. We can also let it continue maturing and the taste will sharpen during that process.

If you see mould in the skin, wash it with salt water and clean it with a dry clean cloth. We recommend eating the Nabiza cheese at room temperature, cutting it into thin slices.