Payoyo semi-cured goat and sheep cheese

Semi-cured Payoyo cheese made with a mixture of Payoya goat's milk and Merina sheep's milk with a minimum maturation of 75 days.

A mixture of Payoya goat's milk cheese with Merina Grazalemeñas sheep, bred in the Serranía de Cadiz and Serranía de Ronda, in 3 different natural parks: Parque Natural de la Sierra de Grazalema (the wettest area in Spain), Parque Natural Los Alcornocales and Parque Natural Sierra de las Nieves, privileged environments where farmers obtain an incomparable quality of milk with the highest quality. The origin of Payoyo cheeses is in Villaluenga del Rosario, Cadiz and dates back to 1997.

Melt on the palate, slightly acid and with a certain hazelnut flavor.

Ingredientes: Leche pasteurizada de cabra (85%), leche pasteurizada de oveja (15%), sal, cuajo de cabrito, cloruro cálcico, fermentos lácticos y lisozima de huevo.

Awards

• Bronze Medal. 2000, National and International Cincho Castilla y León Awards. (National)
• Bronze Medal. 2001, National and International Cincho Castilla y León Awards. (National)
• Gold Medal. 2003, 3rd Villa de Teba Artisan Cheese Contest. (Regional)
• Gold Medal. 2003, National and International Cincho Castilla y León Awards. (National)
• Gold Medal. 2004, 4th Villa de Teba Artisan Cheese Contest. (Regional)
• Bronze Medal. 2004, National and International Cincho Castilla y León Awards. (National)
• Gold Medal. 2005, 5th Villa de Teba Artisan Cheese Contests. (Regional)
• Silver Medal. 2008, National and International Cincho Castilla y León Awards. (National)
• Gold Medal. 2008, World Cheese Awards. (International)
• Gold Medal. 2009, World Cheese Awards. (International)
• Silver Medal. 2011, World Cheese Awards. (International)