Goat’s milk cheese, from the breed of Payoya. Made of whole milk, it has an enzymatic coagulation and a real bright colour due to its natural rind, very creamy, with a taste of nuts and slightly sour and tasty. It has been awarded with several prizes: Golden medal at the “Cincho Awards” 2001, 2002, 2003, 2004… silver medal at the World Cheese Awards 2007.
ORIGIN: Villaluenga del Rosario (Cádiz). INGREDIENTS: Pasteurized goat milk, salt, lysozyme, rennet and lactic ferments. CURING PROCESS: Minimum 60 days.
It matches with young and cool white wines and also with mid vintage and vintage red wines from la Ribera del Duero, Rioja, Mancha, Jumilla and wines from Andalucía, such as Fino and Manzanilla….