12 Hospital Street, Nantwich, CW5 5RJ
01270 620799
12 Hospital Street, Nantwich, CW5 5RJ
This unique cheese is made with 100% Payoyo goats milk which is pasteurised during its production and also made with animal rennet giving it an authentic and earthy flavour much loved by cheese lovers world wide.
The cheese is matured for a minimum of 4 months on natural pine boards before being washed and brushed with Olorosso Sherry wine giving the cheese it’s deliciously rich and decadent appearance
£4.15 | Quantity: 100g |
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For allergens, please see ingredients.
You can place this on backorder.
Important: Your order will not be released until ALL items are available.
Out of stock
We have more due very soon!
The Payoyo goats are a rare Andalusian breed of Goats that live and graze in the mountains ranges of Grazalema and Ronda which divide the provinces of Malaga and Cadiz. The quality of this breeds milk is outstanding mainly due to the goats grazing freely in the mountain ranges, most of the time in remote and unspoilt areas where there are lush pastures and plenty of aromatic herbage plants that give the milk its outstanding quality
This unique cheese is made with 100% Payoya goats milk which is pasteurised during its production and also made with animal rennet giving it an authentic and earthy flavour much loved by cheese lovers world wide.
The cheese is matured for a minimum of 4 months on natural pine boards before being washed and brushed with Olorosso Sherry wine giving the cheese it’s deliciously rich and decadent appearance
The Payoyo story shows what entrepreneurial dynamism can be found even in a remote corner of rural Spain. The saga begins in 1997, when Grazalema locals Carlos Ríos and Andrés Piña founded what would be the first commercial cheese dairy of any size in the region, patenting ‘Payoyo’ (for centuries the unofficial nickname for the inhabitants of Villaluenga) as their exclusive brand name.
Artisan cheeses had long been made in these mountains. A photograph in the factory shop shows Andrés’ father Rafael working with one of the esparto grass cheese-moulds once used by shepherds in their cabañas high in the hills. But this new venture would bring local cheesemaking firmly into the 21st century. The company handles up to 7000 litres of milk per day and is scrupulous, not to say obsessive about hygiene. According to Carlos’ daughter Ana, who studied biology at the University of Seville and is now a key member of the team, samples from each of its 39 suppliers are taken and analysed every single day.
The washing of each cheese in Olorosso Sherry wine creates an outstanding appearance and decadent touch to the festive cheese board which we sincerely hope that you enjoy.
At the Cheese Shop Nantwich, we go to great lengths to keep our biscuits perfect. To keep our site just as good we may use cookies to provide you with the best possible service. View our cookie policy
© The Cheese Shop Nantwich. All rights reserved.
The Cheese Shop - Nantwich
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© The Cheese Shop Nantwich. All rights reserved.
The Cheese Shop - Nantwich
SIte Development – Nantwich Web Design
12 Hospital Street,
Nantwich
Cheshire, CW5 5RJ
Monday – Saturday: 08:30 to 17:30
Sunday: 11:00 to 17:00
Closed Christmas Day, Boxing Day, New Years Day and Easter Sunday.