This table combines some of the best cheeses of southern Spain with a great Manzanilla wine. A perfect pairing that transshipped to those wonderful land, its aroma, its taste and its people. From the vintage grazalemeña sheep cheese, emborrado goat old Payoya cheese to the softer curds goat cheese The Montejaqueña. It also include a fig sauce for cheese.
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This cheese platter combines some of the most representative cheeses of Andalusia. It comes with the best way to combine this cheeses that is the Manzanilla wine. It Contains:
- Grazalemeña Añejo of sheep (wedge 400-450 g)
- Semi-cured goat (cheese average 500-550 g)
- Emborrado aged goat Payoya (350-400 g)
- Manzanilla bottle (37.5 cl)
- Fig sauce for cheese (125 grs)
Tasty fig sauce with vinegar reduction and Port wine. Ideal for accompanying exclusive products like goose foie. You will be surprised by its combination with your favorite cheese. La Casa de Prisco is a Portuguese family business that produces this exquisite garnishing sauce in an artisanal manner. Thanks to an almost 100 year tradition they have...
Very aged artisan cheese from the milk of the Grazalema Merino sheep. A cheese that stands out because of its age and in its great flavor. It is made by the cheesemaker El Bosqueño completely in the Grazalema mountains and has won the gold medal in the World Cheese Awards. It comes in wedges weighing about 400 grams.
Aged "emborrado" Payoya goat cheese A cheese aged for over 18 months, which is then treated using the "emborrado" process, which consists of curing it in olive oil and wheat bran. It is made with raw milk from the famous Payoya goat. An exclusive, hard-to-find cheese. You can buy this cheese in wedges of approximately 400 grams.
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