Semi-cured Payoyo goat cheese, made with whole milk by enzymatic coagulation. It is presented as an approx. 400 g wedge and has a minimum maturation of 35 days. Its description highlights a very light color due to its natural rind and a very creamy texture. The flavor shows nutty notes, along with a slightly tangy and savory character. These are the traits that define the profile described for this semi-cured goat cheese. The product is described as having been consistently awarded at the World Cheese Awards, although the specific editions and awards are not detailed. The stated presentation is a wedge with approximate weight. Price based on approximate weight of a 400 g wedge. Therefore, 400 g refers to the approximate weight of this format and not an exact amount.