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Cured Payoya goat cheese in rosemary and Iberian lard typical of the mountains of Cadiz made with "Payoya goat" milk, a native breed of the area. This Payoyo cheese cured in Iberian lard and rosemary from El Gazul dairy is made completely by hand, based on pasteurized Payoya goat milk. We are talking about a soft, aromatic, juicy cheese thanks to the Iberian lard in which the curing is done piece by piece, and enriched by the natural properties of rosemary. This Payoya goat cheese is hard and compact, ivory in color, with hardly any eyes, or with some very small ones quite scattered. El Gazul dairy was born from the mind of a young man with great enthusiasm to maintain the family tradition he had seen since he was a child. Once the best raw material was found, he devoted body and soul to finding the perfect recipe. Finally, his effort bore fruit with this proposal of Payoyo cheese as can be seen in its long history of national and international awards. Gold Medal World Cheese Awards 22-23 Storage: Between 2º and 10º Animal origin: Goat Maturation time: Cured Type of milk: Pasteurized