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12 Hospital Street, Nantwich, CW5 5RJ

Payoyo Goats Cheese Washed with Olorosso Sherry
Payoyo Goats Cheese Washed with Olorosso Sherry

Payoyo Goats Cheese Washed with Olorosso Sherry

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

£4.15Quantity: 100g
Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), and may contain; Salt, Starter Culture, Truffle, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts And Foliage. Produced by an Artisan that may also handle nuts, sesame, mustard, celery seeds and dairy products.

For allergens, please see ingredients.

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Sorry, we are temporarily out of stock of Payoyo Goats Cheese Washed with Olorosso Sherry.

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Product Description

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.