Payoyo cheese

Payoyo cheese (Spanish: queso payoyo or queso de cabra payoya) is a type of cheese made from the milk of Payoya goats and Merina grazalemeña sheep in Villaluenga del Rosario and other areas of the Sierra de Grazalema, Spain. It began production in 1997 and has become a staple of Spanish delicatessen.[3][4] The term payoyo is the demonym for Villaluenga del Rosario.

Payoyo cheese
Other names	Queso de cabra payoya
Country of origin	Spain
Region	Sierra de Grazalema[1]
Source of milk	Goats & ewes
Texture	Firm[1]
Dimensions	height 10 cm (3.9 in) diameter 17 cm (6.7 in)[1]
Weight	2.5 kg (5.5 lb)[1]
Aging time	3-6 months[1]
Certification	pending[2]

In 1986, ten years before the name "payoyo cheese" was popularized by Queso Payoyo SL, production of the same type of cheese had begun in the nearby village of El Bosque by the company El Bosqueño.[5] In 2016, El Bosqueño's payoyo cheese finished third at the World Cheese Awards.[5] In 2018, La Pastora de Grazalema, another brand of payoyo cheese, was ranked no. 1 in the category "best mixed-milk cheeses" at the Salón de Gourmets, IFEMA, Madrid.[6]

References

1. Harbutt, Juliet (2015). World Cheese Book. Dorling Kindersley Limited. p. 159. ISBN 9780241236970.
2. "El Queso de la Sierra de Cádiz avanza en la consecución de la Denominación de Origen Protegida". 20 Minutos (in Spanish). 8 March 2017. Retrieved 5 October 2019.
3. "Payoyo, el tesoro de Grazalema". La Voz de Galicia (in Spanish). 17 January 2014. Retrieved 2 October 2019.
4. Ruiz, Olatz (24 February 2013). "El queso payoyo, el tesoro de la sierra de Grazalema". El Mundo (in Spanish). Retrieved 2 October 2019.
5. Monforte, Pepe (18 November 2016). "La oveja grazalemeña hace historia". Diario de Cádiz (in Spanish). Retrieved 2 October 2019.
6. Llano, Christian (11 May 2018). "Estos son los 36 mejores quesos de España". Ideal (in Spanish). Retrieved 5 October 2019.