Payoyo – Semi-cured goat cheese – Cádiz
Goat
![](https://i0.wp.com/aguita.club/wp-content/uploads/2023/01/payoyo-Semicurado-de-Cabra.jpg?resize=256%2C171&ssl=1)
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.