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13,41 € Tax included
Over twenty years, Queso Payoyo has received 175 national and international awards.
Enzymatic coagulation whole milk cheese, very light in color due to its natural rind, very creamy, with a nutty flavor and slightly acidic and tasty.
Quarter: 500g approx.
Half: 1000g approx.
The combination of flavors of this cheese made with raw sheep's milk and from Zamora makes it an exquisite delicacy.
With 5 months of maturation, a semi-cured in all its fullness.
The most universal Spanish cheese selected by the best connoisseur of Manchego, in its artisanal variant (raw milk).
The world-famous cheese with Idiazabal Designation of Origin, is a fatty cheese made from raw milk from Latxa or Carranzana sheep, with a minimum curing of 2 months and enzymatic coagulation.
Goat cheese with a crisp and tasty flavor, with a creamy and smooth texture that melts on the palate.
Artisan cheese factory with the quality and authentic flavor of the Pyrenees as a premise.
If you want to delight your palate with a true delicacy, let yourself be surprised with this cheese with truffle.
Raw goat's milk cheese, soft paste and flowery skin made by hand with goats from their own herd. A shepherd's cheese.