Payoya Goat Cheese with Amontillado El Bosqueño Wine

Payoya Goat Cheese cured with Amontillado Wine, handmade with Payoya goat's milk, native breed of the Sierra de Cádiz. Its maturation varies between 4 and 7 months. In the last period of maturation the cheese is bathed in olive oil and Amontillado wine to enhance its incredible flavor and aroma, it has an intermediate intensity due to its special curing process and because it is covered with balsamic cream flavored with Amontillado wine. Rind: natural, covered with oil and Amontillado wine. White in color with intense flavor on the palate and firm texture. Amontillado wine is a natural fortified wine from the province of Cadiz that lies between fino and oloroso

Approx. 300gr