Payoyo cured cheese with Rosemary
Goat and sheep Payoyo cheese cured with rosemary.
Enzyme-coagulated whole milk cheese, matured for at least 90 days. Smeared with a mixture of aromatic rosemary and Iberian melted butter to aromatize it, remaining in the cellar for another 90 days. Mild aroma of rosemary, although the cheese's flavour prevails, and its spicy touch and aroma is well balanced.
|Origin:||Villaluenga del Rosario (Cádiz)|
|Kind of cheese:||Cured of sheep and goat|
|Price/kg:||28,00 € / kg|
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