Semi-matured artisan goat Cheese Wedge

Artisanal Payoya Goat Cheese Semi-cured Wedge La Pastora de Grazalema, is a cheese made with payoya goat milk in the Sierra de Grazalema, a mountain range between Málaga and Cádiz. This privileged enclave of nature with numerous and intense days of rain, has always enjoyed high quality pastures, a place where the Payoya goat grazes freely, roaming the mountains, always under the watchful eye of the shepherd. One of the differentiating elements of the Cuña Semi-cured Artisan Payoya Goat Cheese is the use of payoyo goat rennet in its production, rennet that provides notes of flavor and texture characteristic of this artisan cheese.

Semi-cured Payoya Artisan Goat Cheese has a strong and somewhat spicy flavor, with a buttery texture on the palate. The use of goat milk gives it its characteristic white color. On its rind you can see the marks of esparto fibers used to strap the cheese. Wedge Semi-Cured Payoya Artisan Goat Cheese is perfect for use on cheese boards, combining it with other cheeses. Its unique characteristics will make it stand out in any meal.

The artisan semi-cured Payoya goat cheese is a culinary gem from the mountains of Andalusia, Spain. Made with passion and experience, this cheese captures the essence of the region. Produced with milk from Payoya goats, raised in the Sierra de Grazalema, the cheese stands out for its smooth and balanced flavor. During its maturation, which can last several months, creamy and slightly spicy notes develop. The texture is firm but easily crumbly in the mouth. Semi-cured Payoya goat cheese is the result of artisanal care and connection with nature, and is a true delight for cheese lovers. Enjoy it alone or in various preparations, and savor the authenticity of the Andalusian region in every bite.