Cured handmade Payoyo Cheese of Sheep with a minimum maturation of 105 days. yellow straw color, with intense flavor, but with a texture that melts in the palate.
Payoyo's Sheep's cured cheese
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|Origin:||Villaluenga del Rosario (Cádiz)|
|Kind of cheese:||Cured of sheep|
Cured Payoyo Cheese of Sheep with a minimum maturation of 105 days.
Yellow straw-coloured cheese, with an intense flavour, but with a texture that melts on the palate.
It combines well with Navarre White Wines, Reserve and Gran Reserva Red Wines such as Ribera del Duero, Navarra, Rioja as well as with Andalusian Crianza Wines such as Jerez and Montilla-Moriles.
Ingredientes: Leche pasteurizada de oveja, sal, cuajo de cabrito, cloruro cálcico, fermentos lácticos y lisozima de huevo.
|Info. nutricional: Valores por cada 100 g|
|Valor energético||1779,4 Kj / 425 Kcal.|
|Hidratos de carbono||4,09 g|
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