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Pinsapo bathed in Pedro Ximenez
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, wedges of 450 - 500 grs and big units of 2Kg approximately.
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Data sheet
| Weight | 475 grs. Aprox. - 2Kg |
| Milk | Goat |
| Mature period | 3 to 4 months |
| Flavour intensity | Mild |
| Geographical area | Andalucía |
| Country | Spain |
| Curdling agent | Natural |
| Kind of milk | Pasteurized |
More info
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.
You can now buy Pinsapo here, in Al Queso, this artisan cheese delight.
Reviews
Pedro Ximenez
El saborcillo de la corteza es excepcional. Un sabroso maridaje.
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