Storage temperature: between +4 - +6°C
Recommended serving temperature: between +18 - +20°C

Formatges Can Pujol began its activity in 1980 in a very small cheese factory , the first cheeses were elaborated for immediate consumption : Fresh cheese , killed curd . In early 1990 they moved to another slightly larger place in which they remained for seven years. That's when the idea of a ripened cheese emerged. Certain conditions among which should be the highest quality , originality and acceptance by a clientele widest possible were placed . Thus was born in 1991 the " N'vat " . Today, after more than twenty years , Can Pujol has become a company that is also present with selected products in the main distribution points Catalonia and Spain , exported to various countries. Some of the currently processed cheese are the Odre the Cantell , Ull de Cabra , the Sant Mateu and other several good cheese but certainly her star is this N'vat cheese . The cheese is made from pasteurized goat's milk clotting enzyme . The rind is covered by a thick layer of edible white mold . The yellow paste has little holes is very soft and delicate texture is creamy , with a mild mushroom aroma and a slight musty odor . Soft palate when young, and a bit more pronounced with time. Dairy flavors and balanced acidity. Its shape is achieved by manual knotted cloth.  In the kitchen is perfect in salads and casseroles , it combines well with quinces, cheese boards .