Made from pasteurized goat milk, enzymatic curd and slight acidity, then pressed and matured for 6 weeks. During this period of time, a fungus which grows on the bark, the grey penicillium, neutralizin the acidity and making the cheese sweeter. Sant Gil d’Albió is very versatile and creamy. Lightly salted and with a touch of acidity, its flavor is mild and nutty. The Garrotxa cheese is sold with a moldy bark, giving it a rustic appearance.