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It is presented in half pieces of approximately 1kg.
Ingredients:PASTEURIZED goat milk (minimum 70%) and sheep milk (minimum 12%), lard (5.5%), salt, stabilizer (calcium chloride), rennet, and lactic ferments.
Cheese made from a blend of Payoya goat and Grazalema sheep, cured in Iberian lard for approximately 6 months. The curing process is divided into two parts: first, we let it cure using the traditional method for the first 4 months, and then we coat it in Iberian lard to let it mature for another 2 months until it reaches the desired ripeness. This cheese undergoes a careful production process and is aged until our specialists deem it has reached its ideal curing point.
A cheese with a pronounced flavor and creaminess, highly recommended to enjoy as an appetizer and paired with a good Sherry wine.
It is presented in half pieces of approximately 1kg.
Ingredients:PASTEURIZED goat milk (minimum 70%) and sheep milk (minimum 12%), lard (5.5%), salt, stabilizer (calcium chloride), rennet, and lactic ferments.
Cheese made from a blend of Payoya goat and Grazalema sheep, cured in Iberian lard for approximately 6 months. The curing process is divided into two parts: first, we let it cure using the traditional method for the first 4 months, and then we coat it in Iberian lard to let it mature for another 2 months until it reaches the desired ripeness. This cheese undergoes a careful production process and is aged until our specialists deem it has reached its ideal curing point.
A cheese with a pronounced flavor and creaminess, highly recommended to enjoy as an appetizer and paired with a good Sherry wine.
