Payoyo is handmade by Carlos Ríos, at the Quesos Payoyo dairy in Villaluenga del Rosario, Cádiz, Spain. This cheese is a sheeps’ milk made with whole Payoyo from Sierra de Villaluenga and aged for 4 months. It smells of butter and cheesecake and has a mild, slightly sharp flavour. Pairs really well with Gooseberry Fruits for Cheese. Cured with pork belly fat.
INGREDIENTS: (sheep’s Milk), Lysozyme (Egg), salt, Natamycin. Pasteurised milk, extra virgin olive oil, calcium chloride, lactic ferments, rennet.
Allergens in bold