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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.
| Origin: | Villaluenga del Rosario (Cádiz) |
| Brand: | Payoyo |
| Kind of cheese: | Semi-cured sheep-goat |
| Price/kg: | 24,50 € / Kg |
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.
| Info. nutricional: Valores por cada 100 g | |
| Valor energético | 1540,7 Kj / 368 Kcal. |
| Grasas | 30,19 g |
| Hidratos de carbono | 2,77 g |
| Proteínas | 21,42 g |
| Sal | 1,80 g |
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