A relatively new creation, Nevat is made by esteemed Catalonian cheesemaker Josep Cuixart, who has been making cheese north of Barcelona in Spain since 1980.

Nevat is produced using the milk of Murcia and Grenadine goats that browse the classic Mediterranean, scrubby vegetation in the region of Vilassar de Dalt (15kms. north of Barcelona) near the sea coast. Their milk is particularly high in fat and consequently has the capacity to retain the flavors of thyme, rosemary and olive that comprise a large part of the goats' diet. These flavors then transfer into the cheese, even though the milk is pasteurized.

The name "Nevat" translates to "snowy" in Catalan, and makes reference to the white, bloomy mold that develops on the surface rind of the cheese.

Larger cheeses have a distinctive shape, which is that of a peaked mountain. This is due to the production process, when the curds are scooped up in a square of cheesecloth and left to drain. As the curds dry, they take on the imprint and shape of the cloth, which remains after they are turned out. Smaller versions of Nevat are made in a small disc shape.

In mature cheeses the interior paste and texture of Nevat will remain bone-white and become soft, verging on runny, towards the rind, while remaining fairly firm in the center - especially with the large format. The rind occasionally picks up gray, or slightly red sticky patches which, again, is a sign of age. Younger cheeses are just as white (usually minus the patches) and have a more uniform firm texture.

Flavors are clean, milky and bright, with a citrus tang and an underlying sweetness that makes this cheese very accessible. Slight hints of salt balance evrything out and give the cheese a pleasingly long finish.