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Payoya goat is an Andalusian goat's breed that lives in the Mountain range of Grazalema and Ronda, which divides the provinces of Malaga and Cadiz. The quality of its milk is extraordinary; these goats graze freely in the mountains, most of the time in remote, unspoiled areas where there are lush pastures and plenty of aromatic plants.

About the cheese: Made from 100% Payoya's milk. The cheese is cured for a minimum of 4 months; in the latest ripening period, the cheese is covered in EVOO and wheat bran to enhance its incredible flavour and aroma. It has a firm texture and white colour with an intense flavour. This Payoya goat´s cheese with Oloroso has won many world cheese awards (Gold 2011, Bronze 2012, Silver 2015 and 2018 and Bronze 2019).

Origin: El Bosque (Cádiz,Andalusía, Spain)

Curing time: minimum 4 months up to 7 months

Rind: Natural. Covered in EVOO and Wheat Bran.

Edible Texture: Semi hard .

Goat´s breed: Cabra Payoya.

Feeding: Free Range. Pastures

Milk: Fresh, from the day.

Ingredients: Pasteurised goat's milk, animal rennet, stabilizer (calcium chloride and dairy ferments)

This cheese is “Emborrao”, the outside is covered with EVOO and wheat bran.

Contains:Milk and products thereof. GLUTEN and products thereof. EDIBLE RIND. NO GMO.

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