Payoyo cheese emborrado of sheep
BZ-147
New product
Payoyo Cheese emborrado cured from grazalemeña sheep. A whole milk artisan cheese with maturation a minimum of 90 days. It is subsequently melted covering Iberian lard and wheat bran and remains in the hold another 90 days. Very slight spicy flavor palate with a special taste provided by the wheat bran.
Serve in wedges of approximately 500 grams.
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Data sheet
| Weight | 500 grs aprox |
| Milk | Sheep |
| Mature period | 180 días |
| Flavour intensity | Medium to strong |
| Geographical area | Andalucía |
| Country | Spain |
| Curdling agent | Natural |
| Kind of milk | Pasteurized |
| Format | Wedge |
More info
Payoyo Cheese emborrado of sheep
The artisan Cheese Payoyo from the Payoyo dairy has been awarded this year's Super Gold in the World Cheese Awards. A cheese that holds numerous awards and already had several awards in the 2010 and 2013 World Cheese Awards, as well as numerous national and international awards:
- 2006 - Rome International Award: GOLD
- 2007, 2008 - Rome International Award: SILVER
- 2010 - Guadalteba: GOLD
- 2010, 2013 - World Cheese Awards: BRONZE
- 2011 - International Cheese Awards Nantwich: GOLD
- 2014 - World Cheese Awards: SUPER GOLD
- 2014 - Competition Villa de Teba Artisan Cheese: SILVER
The treatment given to this cheese is called emborrado. A typical treatment of the cheeses of the Sierra de Grazalema. It is a traditional and very old recipe used in the mountain villages as natural preservation of the cheese, dating back to Roman times. For this, the cheese is smeared with Wheat Bran and oil or butter in this case smears. The result is special and very tasty.
This cured artisan cheese is produced with whole milk of grazalemeña sheep. A sheep that freely grazes by the Natural Park of Grazalema. Its flavor it is slightly spicy with the added contribution of butter and bran.
The emborrado is a preparation that surprises and all cheesemaker should try to taste.
The Payoya goat and trends in cheese.