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Payoyo Semi-cured Goat Cheese approximately 400g
Whole milk cheese made with enzymatic coagulation, very light in color due to its natural rind, very creamy, with a nutty flavor, and a minimum aging of 35 days, slightly acidic and tasty.
Consistently awarded at the World Cheese Awards.
*Price per approximate weight of 400g wedge.
Lactic ferments, egg lysozyme, and salt. Fat content 32.19%.
Storage temperature 4º.
The Payoyo Cheese Factory produces cheeses with the milk produced by the farmers of the Sierra de Grazalema Natural Park, the Los Alcornocales Natural Park, and the Sierra de las Nieves Natural Park, allowing for the preservation of the endangered Payoya or Montejaqueña goat breed. They also stand out for their production of grazalemeña sheep cheese and goat-sheep blend cheeses, which are very successful.
In a traditional way, Payoyo produces high-quality cheeses that are highly appreciated by cheesemakers.
The difficulty in finding this artisan cheese makes it exclusive.
The Payoya goat has become famous for the quality of its milk and consequently for the quality of the cheeses produced with it.
These cheeses are well-balanced and very protein-rich. Produced with whole milk and enzymatic coagulation, they have a slightly yellowish rind and a whitish interior. It is a very creamy cheese that matures for a minimum of 60 days.
Gold at the Castilla-León Awards in 2001, 2003, and 2004
Gold at the Guadalteba Andalusia Awards in 2006
Gold at FICADE in 2013
Silver at the World Cheese Awards in 2007, 2010, and 2011
Bronze at the World Cheese Awards in 2013 and 2014
Payoyo Semi-cured Goat Cheese approximately 400g
Whole milk cheese made with enzymatic coagulation, very light in color due to its natural rind, very creamy, with a nutty flavor, and a minimum aging of 35 days, slightly acidic and tasty.
Consistently awarded at the World Cheese Awards.
*Price per approximate weight of 400g wedge.
Lactic ferments, egg lysozyme, and salt. Fat content 32.19%.
Storage temperature 4º.
The Payoyo Cheese Factory produces cheeses with the milk produced by the farmers of the Sierra de Grazalema Natural Park, the Los Alcornocales Natural Park, and the Sierra de las Nieves Natural Park, allowing for the preservation of the endangered Payoya or Montejaqueña goat breed. They also stand out for their production of grazalemeña sheep cheese and goat-sheep blend cheeses, which are very successful.
In a traditional way, Payoyo produces high-quality cheeses that are highly appreciated by cheesemakers.
The difficulty in finding this artisan cheese makes it exclusive.
The Payoya goat has become famous for the quality of its milk and consequently for the quality of the cheeses produced with it.
These cheeses are well-balanced and very protein-rich. Produced with whole milk and enzymatic coagulation, they have a slightly yellowish rind and a whitish interior. It is a very creamy cheese that matures for a minimum of 60 days.
Gold at the Castilla-León Awards in 2001, 2003, and 2004
Gold at the Guadalteba Andalusia Awards in 2006
Gold at FICADE in 2013
Silver at the World Cheese Awards in 2007, 2010, and 2011
Bronze at the World Cheese Awards in 2013 and 2014
