Payoya Semi-cured Cheese Wedge 250 gr, Aged

Payoya Goat Cheese Wedge 250 gr, Aged

Discover: Payoya Goat Cheese Wedge 250 gr, Aged

This delicious Payoya goat cheese stands out for its creamy texture and intense flavour , which is the result of a careful aging process. Made with raw goat's milk from the Cádiz region, its aroma is penetrating and its flavour combines lactic and slightly spicy notes, perfect for those seeking an authentic gastronomic experience. Its natural, rough and marked rind reflects the artisanal care that goes into its production.

Cuevas Centro Afinador was born after five years of training and experience, placing Spain at the level of other European countries in cheese aging. Its team works to find the " best moment" for each cheese , using innovative techniques that offer unique and surprising aromas, textures and flavors.

The Master Tuner ensures that each cheese reaches its maximum potential of flavor and character, offering an exceptional experience in every piece.

Use and Pairings: Payoya Goat Cheese Wedge 250 gr, Aged

This cheese can be enjoyed in many ways. Here are some pairing suggestions:

• Combine it with honey or jams to balance its intensity.
• Pair with robust red wines or dry sherries to enhance its character.
• Serve with nuts such as almonds or walnuts to add texture and contrast.
• Use it in salads with green leaves and fresh fruits for a sophisticated touch.

Production, Maturation and Marketing

Payoya goat cheese is made from raw milk from Payoya goats, a breed native to Cadiz and the Sierra de Grazalema . Its aging process can last up to 6 months , during which it develops a natural rind that protects its creamy interior and enhances its flavor. The cheese follows strict quality standards, guaranteeing an artisanal product of excellent gourmet quality .

History and Origin of Payoya Goat Cheese

The Payoya goat is a native breed of Andalusia, raised in the Sierra de Grazalema Natural Park and the Serranía de Ronda. Its name comes from Villaluenga del Rosario, where the inhabitants are popularly known as "payoyos", this name extending to the goat breed.

This cheese has a strong and slightly spicy flavour, with a buttery texture on the palate. In the mouth, subtle aromas of butter and rosemary are perceived, which do not cover the flavour of the cheese, but rather complement it in a pleasant and balanced way.

Characteristics:

• Maturation: 6 months
• Milk: Raw Payoya goat milk
• Intensity: Strong
• Bark: Natural
• Coagulation type: Enzymatic
• Rennet: Animal
• Region: Cadiz, Sierra de Grazalema
• Storage temperature: Between 4 and 8°C