Cured Payoya goat cheese in rosemary and Iberian lard (wedge) / Super Gold Medal World Cheese Awards 22-23

Cured goat cheese in rosemary and Iberian lard typical of the Sierra de Cádiz made with milk from "Payoya goat", a native breed of the area. The goat cheese cured in Iberian lard and rosemary from El Gazul dairy is made completely artisanally, based on pasteurized Payoya goat milk. We are talking about a cheese that is soft, aromatic, juicy thanks to the Iberian lard in which each piece is cured, and enriched by the natural properties of rosemary. Hard and compact paste cheese, ivory in color, with barely any eyes, or with some very small ones quite scattered. El Gazul dairy was born from the mind of a young person with a lot of enthusiasm to maintain the family tradition that he had seen since he was a child. Once the best raw material was found, he dedicated himself body and soul to finding the perfect recipe. Finally, his efforts paid off, as can be seen in his long history of national and international awards. Super Gold Medal World Cheese Awards 22-23

Conservation Method: Entre 2º y 10º

Weight: 330gr.