• payoyo-cheese-the-white-sheep-malta



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A semi-hard cheese, with a fresh moist paste. Made with indigenous Payoya goat’s pasteurised milk, and matured for a minimum of 2 months. Lactic, floral aromas. Gently acidic, mildly goaty flavours.

Spain, Cádiz.

Additional Information


200g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.