Nevat is a Spanish goat’s milk cheese, made from pasteurized milk. It’s ripened with penicillin, so it has that characteristic creaminess near the rind with a more solid, chalky interior. The name comes from the Catalan word for “snow” and although that’s supposedly because of the white, flakinesses of the rind, when I bought it from the shop already cut, I didn’t notice so much.
Overall, it’s a pretty creamy cheese, not unlike Brie, but firmer and more “goaty” toward the center. The flavor was delightful… delicate and smooth, with just a hint of the citrus tang that I really like from goat cheeses. I would add Nevat to the list of truly outstanding goat’s milk cheese that everyone should try at least once.