The Payoyo cheese is a brand, not a Designation of Origin DO. It is an artisan cheese produced mainly in Villaluenga del Rosario and other areas of the Sierra de Grazalema (Cádiz, Spain). The Payoyo cheese comes from a type of goat that is indigenous to the Sierra de Cadiz, known as the “payoya” goat, from whose milk a totally organic and delicious cheese is obtained. Sometimes it’s also produced with sheep milk of a merina breed, known locally as “grazalemeña”, or with a mixture of both types of milk. Within each type, we can find different varieties: fresh, semi-cured, cured, etc … Its production began in 1997 and it has helped to develop a small industry, sustainable and environment-friendly, in the Sierra de Cádiz.
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Looks yummy!
It is, John. And there are not a lot of cheeses in Andalucia.