Payoyo cheese curds payoya goat cheese evokes traditional usual .
Payoyo cheese curds Payoya goat milk . This breed is native to the Sierra de Ronda and Cadiz . It is made in the Cadiz population of Villaluenga del Rosario .
Cheese cylindrical light-colored , natural crust. creamy and soft cheese, slightly acid to the palate , flavored nuts. It has a minimum maturity of 60 days in cellar.
Payoyo Semi-cured goat´s cheese wedge
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Payoyo cheese curds payoya goat cheese evokes traditional usual .
Payoyo cheese curds Payoya goat milk . This breed is native to the Sierra de Ronda and Cadiz . It is made in the Cadiz population of Villaluenga del Rosario .
Cheese cylindrical light-colored , natural crust. creamy and soft cheese, slightly acid to the palate , flavored nuts. It has a minimum maturity of 60 days in cellar
Pairing wines : These cheeses combine well with young and fresh white , and red medium-aged and aging of the Ribera del Duero , Rioja, Mancha, Jumilla and wines of Andalusia as Fino and Manzanilla , as well as odorous , and amontillado old that harmonize well with goat cheese .
Ingredientes: Leche pasteurizada de cabra, sal, cuajo de cabrito, cloruro cálcico, fermentos lácticos y lisozima de huevo.
| Info. nutricional: Valores por cada 100 g | |
| Valor energético | 1645,4 Kj / 393 Kcal. |
| Grasas | 32,19 g |
| Hidratos de carbono | 2,32 g |
| Proteínas | 23,49 g |
| Sal | 1,77 g |
Data sheet
- Origin:
- Villaluenga del Rosario (Cádiz)
- Brand:
- Payoyo
- Kind of cheese:
- Semi-cured of goat
- Price/kg:
- 39,00 € / kg
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