Payoyo cheese cream with garlic and persil. Villaluenga
Cream cheese from Villaluenga del Rosario. For the production of the cheeses, the maturing times and the advice of the cheese masters have been respected. The aim is that it can be tasted in the best conditions of quality and flavour.
The cheese is made from payoya goats, a breed of goat native to the Sierra de Grazalema and the Serranía de Ronda. In addition, the climatic conditions of these areas create pastures with unique qualities. These pastures, when eaten by the goats, give rise to a milk with unique properties. As well as being almost impossible to imitate.
It should also be noted that consuming goat’s cheese in moderation has a wide range of benefits for the body. For example, the proteins and calcium it contains are good for the bones, muscles and tissues; the vitamin A is good for the eyes, heart, lungs and immune system; the phosphorus is good for the teeth and provides energy; the low level of potassium is good for renal insufficiencies; less lactose is good for problems of intolerance, etc. Also, the fats it contains are more convenient than those of cow’s milk.
Ingredients: Pasteurised goat’s milk, rennet, fermentolactic, calcium chloride, salt, virgin olive oil, garlic and parsley.
Weight: 120 g.
Storage: keep in a dry place without direct light. Once opened, place in the refrigerator and consume within approximately 15-20 days.
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