Pajarete pasturized Payoya goat's milk cheese matured 240 days from Cadiz
Quesos Pajarete has been making artisanal cheese for more than 10 years in Cadiz using the best milk, from the Payoya goat and their cattle sheep, for making our cheese in a completely artisanal and natural way without preservatives
Silver. Expo Cabra Contest, Celaya (México). 2017
Bronze. World Cheese Awards, Birmingham. 2011.
Bronze. World Cheese Awards, Birmingham. 2009.
INGREDIENTS: Pasturized sheep's milk, stabilizer, calcium chloride, rennet, lactic ferments and salt