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Pasteurized milk

Nevat is produced using milk from Murcia and Grenadine goats that dot the Valassar de Dalt region of Spain, about 30 miles north of Barcelona. “Nevat” translates to “snowy” in Catalan, referring to the appearance of the cheese, with its stark white, dome shape resembling a mountain. Aged only a few months, the Nevat has a dense, crumbly texture that develops a creamier layer just under the rind as it ripens. Flavors are clean, lactic and light, with a slight sweetness that makes this cheese very accessible. 

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