Malaga goats' milk produces world's best cheese

According to the Spanish Association of Malaga Goat Breeders (Cabrama), the figures defining this particular breed are impressive. With a lactation period of up to 320 days, 800 kilos of milk are produced, consisting of 5.8% fat and 4.1% protein. They produce more than 3 litres a day on average during the lactation period.

The Malaga breed is well known for adapting well to rustic land: "Our herd goes up to the Sierra del Trigo in Valdepeñas, in the south of the province, every day to graze; it is a true rural paradise. They are very well-looked after; we pamper them every day," say sources at Quesos y Besos.

"The goats feed on broom, thyme, acorns, wild hay and olive leaves, and all of those flavour the milk we use to make our cheeses," they explained. And, of course, that includes the award-winning Olavidia.

Olavidia is a cheese matured with mould and charcoal for a period of 15 to 20 days after being made with slowly pasteurised goat's milk, which makes it really creamy. It also has olive stone ash inside and is square in shape, a unique feature which captivated the jury.

"It is an original cheese. From the beginning I was hoping to find something that would surprise me and it was definitely this one," said one judge.

Its striking and powerful smell of forest mushroom with soft goaty undertones and its semi-soft and creamy texture were other aspects that won it huge praise from the panel.

Olavidia is sold in 250-300g pieces and should be eaten within three or four days because it contains no additives or preservatives. It costs around 14.95 euros per kilo in the company's online shop, although at the moment there is none left and you have to put your name on a waiting list.

It is also sold by some specialist websites and in the gourmet section of El Corte Inglés, although it tends to be snapped up very fast.