Pinsapo bathed in Pedro Ximenez

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Condition: New product

Payoya goat cheese bathed in Pedro Ximenez (O.D. de Jerez). A cheese cured a minimum of 100 days is made with a craft and long bath exceptional wine "Pedro Ximenez". The predominant smell is wine. On the palate, creamy and elastic texture, with a pleasant aroma and slightly salty. Unique, broad and generous taste with a dry wine background. The combination of both products (cheese and wine) produces a sweet-bitter feeling unique. Its bark is edible which gives an added flavor.

It can be purchased in units of 475 grs or wedges of 450 - 500 grs

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Pinsapo bathed in Pedro Ximenez
Payoya goat cheese bathed in Pedro Ximenez (O.D. de Jerez). A cheese cured a minimum of 100 days is made with a craft and long bath exceptional wine "Pedro Ximenez". The predominant smell is wine. On the palate, creamy and elastic texture, with a pleasant aroma and slightly salty. Unique, broad and generous taste with a dry wine background. The combination of both products (cheese and wine) produces a sweet-bitter feeling unique. Its bark is edible which gives an added flavor.
It can be purchased in units of 475 grs or wedges of 450 - 500 grs
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Data sheet

Weight	475 grs. Aprox.
Milk	Goat
Mature period	3 to 4 months
Flavour intensity	Mild
Geographical area	Andalucía
Country	Spain
Curdling agent	Natural
Kind of milk	Pasteurized

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Pinsapo Fromagerie

For a decade, the dairy El Pinsapo and his master craftsmen produce cheeses made with pure goat payoya milk, awarded nationally and internationally. This artisan cheese factory is formed by farmers located in the mountains of Malaga. They daily milking their herds and dairy lead the freshest milk possible. Its production process retains the traditional methods in the production of cheeses.

Produced cheeses of different cures and specialties such as this unique cheese bathed Pedro Ximenez. Definitely a unique gourmet product that combines two of the culinary gems of Andalusia, payoya goat cheese and sherry Pedro Ximenez.