Queso de cabra payoya, provincia de sevilla quesoandaluz.com
Queso de cabra payoya, provincia de sevilla quesoandaluz.com
CURED Artisan GOAT Cheese (Raw Pastoral Milk. Breed:PAYOYA and FLORIDA) (700-800g. Approx.) - La Verea Andaluza Series"PASTOREO". Edible natural bark
CURED Artisan GOAT Cheese (Raw Pastoral Milk. Breed:PAYOYA and FLORIDA) (700-800g. Approx.) - La Verea Andaluza Series"PASTOREO". Edible natural bark
CURED Artisan GOAT Cheese (Raw Pastoral Milk. Breed:PAYOYA and FLORIDA) (700-800g. Approx.) - La Verea Andaluza Series"PASTOREO". Edible natural bark
CURED Artisan GOAT Cheese (Raw Pastoral Milk. Breed:PAYOYA and FLORIDA) (700-800g. Approx.) - La Verea Andaluza Series"PASTOREO". Edible natural bark
CURED Artisan GOAT Cheese (Raw Pastoral Milk. Breed:PAYOYA and FLORIDA) (700-800g. Approx.) - La Verea Andaluza Series"PASTOREO". Edible natural bark

CURED Artisan GOAT Cheese (Raw Pastoral Milk. Breed:PAYOYA and FLORIDA) (700-800g. Approx.) - La Verea Andaluza Series"PASTOREO". Edible natural bark

Usual price
€26,95
Sale price
€26,95
Usual price
€25,95
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  • In our small factory we generally obtain around 120 cheeses per production. We pamper each cheese, turning them and keeping a daily monitoring of its condition until its complete cure. We are bathing its bark in Extra Virgin Olive Oil to protect them.
  • We aim to help the local livestock industry which is being stifled by the big industry. How we do it We buy milk above market value, it is a mutual benefit, in this way the shepherd can continue to give us a spectacular quality, it contains a high nutritional value "Triple A", perfect to make a unique cheese.o.
  • Bark rubbed with organic Extra Virgin Olive Oil from our own family. The best natural preservative that our land gives us.
  • We belong to the Andalusian Artisan Cheesemakers Association AQAA. We recover the cheese as it was traditionally produced in Andalusia. Its bark is natural and edible, we do not add any wax or surface protection.l.
  • The purpose of the limited production is to obtain a maximum final quality, given the individualized care that can be given in this way to each cheese.