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5.00% off
Semicured Goat Payoyo Cheese approx. 400g
Whole milk cheese with enzymatic coagulation, very light in color due to its natural rind, very creamy, nutty flavor, with a minimum maturation of 35 days and slightly acidic and tasty.
Consistently awarded at the World Cheese Awards.
*Price per approximate weight of 400g wedge.
Egg lysozyme and salt dairy ferments. Fat content: 32.19%.
Storage temperature: 4ºC.
The Payoyo cheese shop 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 the preservation of the endangered Payoya or Montejaqueña goat breed. Their production also includes the highly successful grazalemeña sheep cheeses and the goat and sheep mix cheeses.
Traditionally, Payoyo produces high-quality cheeses that are highly appreciated by cheesemakers.
The difficulty of finding this artisan cheese makes it an exclusive product.
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 balanced and high in protein. Produced with whole milk and enzymatic coagulation, they have a slightly yellowish crust and a whitish interior. It is a very creamy cheese that matures for a minimum of 60 days.
Gold in the Castilla-León awards in 2001, 2003, and 2004
Gold in the Guadalteba Andalucía awards in 2006
Gold in FICADE in 2013
Silver in the World Cheese Awards in 2007, 2010, and 2011
Bronze in the World Cheese Awards in 2013 and 2014
5.00% off
Semicured Goat Payoyo Cheese approx. 400g
Whole milk cheese with enzymatic coagulation, very light in color due to its natural rind, very creamy, nutty flavor, with a minimum maturation of 35 days and slightly acidic and tasty.
Consistently awarded at the World Cheese Awards.
*Price per approximate weight of 400g wedge.
Egg lysozyme and salt dairy ferments. Fat content: 32.19%.
Storage temperature: 4ºC.
The Payoyo cheese shop 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 the preservation of the endangered Payoya or Montejaqueña goat breed. Their production also includes the highly successful grazalemeña sheep cheeses and the goat and sheep mix cheeses.
Traditionally, Payoyo produces high-quality cheeses that are highly appreciated by cheesemakers.
The difficulty of finding this artisan cheese makes it an exclusive product.
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 balanced and high in protein. Produced with whole milk and enzymatic coagulation, they have a slightly yellowish crust and a whitish interior. It is a very creamy cheese that matures for a minimum of 60 days.
Gold in the Castilla-León awards in 2001, 2003, and 2004
Gold in the Guadalteba Andalucía awards in 2006
Gold in FICADE in 2013
Silver in the World Cheese Awards in 2007, 2010, and 2011
Bronze in the World Cheese Awards in 2013 and 2014
