Queso Payoyo
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Over twenty years, Queso Payoyo has received 175 national and international awards.
Enzymatic coagulation whole milk cheese, very light in color due to its natural rind, very creamy, with a nutty flavor and slightly acidic and tasty.
Quarter: 500g approx.
Half: 1000g approx.
The combination of flavors of this cheese made with raw sheep's milk and from Zamora makes it an exquisite delicacy.
With 5 months of maturation, a semi-cured in all its fullness.
The most universal Spanish cheese selected by the best connoisseur of Manchego, in its artisanal variant (raw milk).
The world-famous cheese with Idiazabal Designation of Origin, is a fatty cheese made from raw milk from Latxa or Carranzana sheep, with a minimum curing of 2 months and enzymatic coagulation.
Goat cheese made by hand with raw goat milk.
Goat cheese with a crisp and tasty flavor, with a creamy and smooth texture that melts on the palate.
Artisan cheese factory with the quality and authentic flavor of the Pyrenees as a premise.
If you want to delight your palate with a true delicacy, let yourself be surprised with this cheese with truffle.
Raw goat's milk cheese, soft paste and flowery skin made by hand with goats from their own herd. A shepherd's cheese.
Probably the most famous Italian cheese in the world, with a minimum curing time of 24 months.