The Aguilar family of Southwest Spain have been making cheese with a rare breed of Andalucian goats for over 50 years. The heritage herd of over 450 Payoya goats are native to the area, and suited for the mountains and limestone rich pastures they graze in. The result is a citrusy barnburner: dense and flakey, with a flavor redolent of fresh-squeezed lemons. A hint of mushroom and umami flavors linger underneath the bright citrus flavors, making this a cheese best paired with a glass of fino sherry.
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