Payoyo Cured Goat Cheese, 2kg
Payoyo cured goat’s cheese weighing approximately 2kg has an enzymatic coagulation and is made with pasteurised sheep’s milk. It has an intense and persistent flavour. It is cured for at least 105 days.
Queso Payoyo, S.L. was created in 1995 by its two partners: Andrés Piña and Carlos Ríos. Its brand name, PAYOYO, was registered and patented in 1996 in the Central Registry of Patents and Trademarks. It began its real journey in September 1997 with the first production of cheeses.
From the very beginning we have made our cheeses with the milk produced by the farmers in our natural region. That is to say, our raw material comes from the Serranías de Cádiz and Ronda, more specifically from three natural parks. Sierra de Grazalema Natural Park, Los Alcornocales Natural Park and Sierra de las Nieves Natural Park, in the Serranía de Ronda. The cheese dairy serves as a stimulus for the maintenance of the different existing breeds.
Our aim has always been to recover the traditional cheeses of our region. With goat, sheep and mixed goat and sheep cheeses.
We use very old traditional recipes used in the mountain villages to preserve the cheese naturally. It dates back to Roman times. Very intense and tasty flavour, but very smooth on the palate.