El Bosqueño Iberian Butter Cured Payoya Goat Cheese

Payoya Goat Cheese cured in Iberian butter, handmade with Payoya goat's milk (native breed of the Sierra de Cádiz). Maturing between 4 and 7 months. In the last period of maturation the cheese is covered with Iberian lard to enhance its flavor and aroma.

Intermediate intensity due to its special curing and being covered with Iberian lard.

Intermediate intensity due to its special curing and being covered with Iberian lard

Approx. 300g

Payoya Goat Cheese cured in Iberian Lard has been awarded:Bronze Medal for sheep cheese cured in lard in the competition "World Chesse 2010 "Bronze Medal for sheep cheese cured in lard in the competition "World Chesse 2018 "Bronze Medal at the World Cheese Awards 2019Gold Medal at the World Cheese Awards 2021