Maturation between 90 and 240 days
Location: Villamartín, Cádiz.
Cured payoya goat cheese with a minimum maturity of 60 days. It has a natural brown-yellow bark, smeared with Olive Oil, presenting the typical engraving originated by the old esparto pleitas.
Its body is compact, dark ivory in color, where you can notice the presence of small eyes of mechanical origin.
Ingredients: Pasteurized Payoya Goat Milk, salt, rennet, calcium chloride and lactic ferments.