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Columela Caseus Cheese

Organic Rosarum Goat Cheese from Payoyo, the Columela Caseus Cheese

Rosarum approximately 450 grams

Cheese developed using ancient Hispanic techniques for cheese preservation, following the treaties of the Cadiz agronomist Columela. Organic goat cheese from the Payoyo breed, aged for three months and fermented for forty days malolactic.

Tasting notes: Firm, creamy, and compact texture. It has been treated with a maceration and injection process of a flavored drink based on natural rose petals and spices (rosarum wine) that has enhanced its organoleptic characteristics, adding intensity and roundness to its flavor, which blends harmoniously with an elegant aroma of citrus, red fruits, roses, and subtle spicy notes.

Let us tell you a bit about this wonderful project

Archeogastronomy is a business and cultural project where you can acquire products, gastronomic experiences, and tours that have their roots in the history and archaeology of Mediterranean civilizations. Linked to science and gastronomy, this project is only possible thanks to the results obtained over years in the most prominent circles of the University of Cadiz and the University of Seville. Thanks to various methodological and scientific approaches, we have been able to develop a wide variety of Roman cuisine products, recovered from ancient sources and the technological and chemical processes of food: wines from Ancient Rome, cheeses recovered from the texts of Roman agronomists, garum—the famous high cuisine sauce from antiquity—and many other products from ancient Mediterranean history.