Description
Cured Goat’s Cheese in Iberian lard
This Payoya goat’s cheese has been cured between 4 and 8 months following artisan methods and without the addition of artificial preservatives.
La Pastora de Grazalema is a cheese factory located in the Sierra de Grazalema. Their cheese production is totally artisan as they follow the recipes that their family used to use in the past. Their production process starts with the care of their Payoya goats and Merino sheep until the end of the curing process and the labelling of the cheese.
The Payoya goat breed is native to the Sierra de Grazalema and the Ronda mountains. It owes its name to the village of Villaluenga, as its inhabitants are known as ‘payoyos’. Among the properties that make this breed so special are its high quality milk production and its meat which is very healthy.
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