Payoyo – Semi-cured goat cheese – Cádiz
Goat
Enzymatic coagulation whole milk cheese, very light in color due to its natural rind, very creamy, nutty flavor, with a minimum maturation of 35 days and slightly acid and tasty.
Enzymatic coagulation whole milk cheese, very light in color due to its natural rind, very creamy, nutty flavor, with a minimum maturation of 35 days and slightly acid and tasty.