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Descripción
El Queso de leche entera de coagulación enzimática, de color muy claro debido a su corteza natural, muy cremoso, sabor a frutos secos, con una maduración mínima de 40 días y ligeramente ácido y sabroso.
El queso payoyo es un queso producido con leche de cabra Payoya y elaborado por: Queso Payoyo SL en Villaluenga del Rosario en la Sierra de Grazalema (Andalucía, España).
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