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Source
Andalucía
Source
Andalucía
Mark: Quesería El Gazul
5.00% off
This cured payoyo cheese is a typical cheese from the Sierra de Cádiz, made from the milk of the "payoya goat," a local breed of the area.
The cured goat cheese “Payoya” is made artisanal with pasteurized goat milk, dairy cultures, calcium, animal rennet, and salt.
The texture of this payoyo cheese is hard and it is covered by an unmistakable thin layer of olive oil.
With an intense aroma, this cured payoyo cheese foreshadows what is to come, as this cheese has a unique flavor that delights even the most discerning palates.
The cheese factory, wanting to maintain the family tradition, embarked on a quest for the best raw materials, meticulously selecting the livestock to achieve the best artisanal product.
This commitment to excellence and the search for the perfect recipe has resulted in this cheese factory receiving recognition at both the national and international levels, winning a gold medal at the World Cheese Awards 23/24 and a silver medal in the 2025/26 edition.
Conservation: Between 2º and 10º
Animal origin: Goat
Maturation time: Cured
Type of milk: Raw
Mark: Quesería El Gazul
5.00% off
This cured payoyo cheese is a typical cheese from the Sierra de Cádiz, made from the milk of the "payoya goat," a local breed of the area.
The cured goat cheese “Payoya” is made artisanal with pasteurized goat milk, dairy cultures, calcium, animal rennet, and salt.
The texture of this payoyo cheese is hard and it is covered by an unmistakable thin layer of olive oil.
With an intense aroma, this cured payoyo cheese foreshadows what is to come, as this cheese has a unique flavor that delights even the most discerning palates.
The cheese factory, wanting to maintain the family tradition, embarked on a quest for the best raw materials, meticulously selecting the livestock to achieve the best artisanal product.
This commitment to excellence and the search for the perfect recipe has resulted in this cheese factory receiving recognition at both the national and international levels, winning a gold medal at the World Cheese Awards 23/24 and a silver medal in the 2025/26 edition.
Conservation: Between 2º and 10º
Animal origin: Goat
Maturation time: Cured
Type of milk: Raw
