One of only a handful of cheeses produced using a natural vegetable rennet, Autor is made from raw goat’s milk at the Heretat de Pere Estate in Quatretondo, 60 km from Valencia in Spain. Milk is sourced from the closed herd of native Murciana goats that are kept on the estate which is also where the cheesemaking takes place. Simona, the cheesemaker, uses rennet derived from locally grown thistles to coagulate the milk and then, once the cheeses are made, ages them in her underground cave for 60 days before release.
In terms of texture, the cheese changes depending on the season and its age. At times the texture is cream-like, soft and pliant whereas at other times it can be drier and more flaky.
Cheeses have bright flavors of citrus, herbs and grass.