Appenzeller Cheese is made from cow raw milk, semi-hard with a process of healing of 6 months. It is a cheese flavored powerful but very refined and aromatic with a fruity touch.
Wedge 100 gr., 250 gr. or 500 gr.
The Payoyo artisanal cheese is a semi-hard cheese made from goat's milk (85%) and sheep (15%) pasteurized.
With a maturation period of 90 days. This is a cheese with intense flavor and slightly acid.
Wedge available 100gr., 250gr. or 500g.