Payoyo cured goat and sheep cheese in butter
Payoyo cheese cured of goat and sheep in butter, with a minimum maturation of 90 days.
Enzyme coagulated whole milk cheese, matured for at least 90 days. It is 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. Very melting to the palate, it is acidic and with a certain hazelnut flavor.
|Origin:||Villaluenga del Rosario (Cádiz)|
|Kind of cheese:||Cured of sheep and goat|
|Price/kg:||28,00 € / kg|
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