Montealva *Third of a Pound*

Available by the Third-of-a-Pound increments

Pedro and Isabel Álvarez Aguilar’s family has been making cheese for over 50 years. Their mother and grandfather used to make cheese in a farmhouse; today the facility is more modern but still uses artisanal methods. Their uncle has 450 Payoya goats, a heritage breed native to the area. This breed nearly died out until a collective of farmers in the area came together in 1997 to preserve it. They are hardy animals ideally suited to the mountainous habitat and feed on the pastures with limestone-rich soil. There is now an association that protects and certifies cheese made with this native breed. The texture is very unique - it is crumbly, yet it melts in your mouth. It has a well-balanced acidity reminiscent of yogurt and lemon with an underlying aroma and flavor of walnuts.