José Luis Holgado is a young agricultural expert who since 2007 has inherited the family farm of Payoya goats and Merino Grazalemeñas sheep to craft hand-pressed and uncooked pate cheeses, semi-aged to aged, that are typical of the area. Since then his cheeses have evolved and achieved deserved prestige. An example is the traditional “puros de cabra”(goat’s milk cigars) made with Payoya goat's milk.
Elegant flavor, creamy and with deep aromas that showcase the best of this great cheesemaking area of Cádiz. Pairs very well with white wines, young sherries and Amontillados.