Semi-cured Payoyo goat cheese, made from whole milk through enzymatic coagulation. It is presented in a wedge of approximately 400 g, so the stated amount does not correspond to an exact guaranteed weight for each piece. The sales information specifies: «Price based on approximate weight of a 400 gr wedge.». It has a minimum maturation of 35 days and a very creamy texture. Its flavour profile is described with nutty notes and a slightly acidic, savoury character. It has a natural rind and a very pale colour, two of the highlighted features of this semi-cured cheese. The product sheet states that it has been consistently awarded at the World Cheese Awards. This presentation brings together the characteristics described for Payoyo goat cheese in wedge format: whole milk, enzymatic coagulation and an ageing period of at least 35 days. Contains milk.