Semi cured Artisan Cheese from Cadiz, Andalusia.
Made with Payoya goat milk. Whole milk cheese with enzymatic coagulation and a dark straw color, soft on the palate, with an intense goat flavor and a minimum maturation period of 105 days.
INGREDIENTS:
Mix of 85% goat and 15 % sheep's milk cheese.
SIZE:
4 lb (1.8 kg) approx.
