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Organic Goat Payoya Cheese Columela Caseus Libum

Approximately 450 grams

Libvm
Cheese developed with ancient Hispanic cheese preservation techniques, following the treaties of the agronomist from Cádiz, Columela. Organic goat payoya cheese, aged for three months. Made following Columela's cheese preservation treaty. Tasting notes: Firm and compact texture, treated with maceration and injection of Mvlsvm wine, enhancing its organoleptic characteristics and adding intensity to its flavor. It blends balanced with an elegant aroma of red berries and subtle spicy notes, flooding the mouth with flavor in every bite.

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Archeogastronomy is a business and cultural project where you can acquire products, gastronomic experiences, and tours rooted in the history and archaeology of Mediterranean civilizations. Linked to science and gastronomy, this project is the result of years of work in the most prominent circles of the University of Cádiz and the University of Seville. Thanks to different methodological and scientific approaches, we have been able to develop a wide variety of Roman cuisine products, recovered from ancient sources and technological and chemical processes of food: wines from Ancient Rome, cheeses recovered from the texts of Roman agronomists, garum —the famous ancient haute cuisine sauce— and many other products from ancient Mediterranean history.