PAYOYO Queso semicurado de cabra y oveja
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The PAYOYO Semi-Cured Mixed Cheese is made with whole milk through enzymatic curdling and has a minimum aging of 75 days, which gives it a deeper aromatic profile and a particularly pleasant texture.
On the palate, it is very melting, with a slightly sharp character and an elegant hint of hazelnut, making it an excellent choice both for direct consumption and culinary uses.
An artisanal Andalusian cheese ideal for premium boards, small dishes, or creative cooking.
âś… Made with whole milk
âś… Minimum aging of 75 days
âś… Very melting texture
âś… Balanced subtle sharpness
âś… Delicate hazelnut notes
