Wedge of Payoya Cured Goat Cheese 250 gr, Aged

Wedge of Payoya Cured Goat Cheese 250 gr, Aged

Discover: Wedge of Payoya Cured Goat Cheese 250 gr, Aged

Payoya Cured Goat Cheese is a true Andalusian gem, made from 100% raw Payoya goat milk . Its flavour is rich and deep, with notes of nuts and a lactic touch that intensifies with the aging process. Its firm and slightly creamy texture in the centre, together with its enveloping aroma , make it an unrivalled gourmet experience. Perfect for those who enjoy medium-intensity cheeses.

Use and Pairings: Wedge of Payoya Cured Goat Cheese

Enjoy this exquisite cheese on a variety of occasions. Some suggestions for pairing:

• Pair with a young red wine or a fruity white to enhance its lactic notes.
• Pair it with dried fruits such as almonds or walnuts to enhance its nuances.
• Perfect for cheese boards, accompanied by quince or dried figs .
• Ideal for gratins or to add a gourmet touch to fresh salads.

Production, Maturation and Marketing

Payoya cheese is made using raw goat's milk in a traditional way, a process that respects local tradition in Andalusia . Its maturation lasts at least 4 months, during which it is aged until it achieves a unique texture and flavour. The aging process is carried out under controlled conditions, which guarantees a high-quality product with an authentic character.

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: Aged for 4-6 months.
• Milk: Raw Payoya goat milk.
• Intensity: Medium.
• Bark: Natural, edible.
• Type of coagulation: Enzymatic.
• Rennet: Natural.
• Region: Andalusia.
• Storage temperature: Between 4ºC and 8ºC.