Aged for a minimum of 3 months, La Espanola is a Manchego-style cheese made with raw goat's milk by Robert and Claudia Ragels of Goatilicious Dairy in New Braunfels, TX. Creamy and crumbly, with just a bit of that goat-y tang, La Espanola is great chunked on a fresh salad, on a cheese board, or just nibbled by itself.