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 namesQueso de cabra payoya
Country of originSpain
RegionSierra de Grazalema[1]
Source of milkGoats & ewes
TextureFirm[1]
Dimensionsheight 10 cm (3.9 in)
diameter 17 cm (6.7 in)[1]
Weight2.5 kg (5.5 lb)[1]
Aging time3-6 months[1]
Certificationpending[2]
Related media on Commons

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]

Distribution

Payoyo cheeses are distributed throughout Spain and exported to countries such as the United Kingdom, the United States, South Korea, Japan, Italy, Sweden and Belgium.[7] They have received several prestigious both national and international awards.[8]

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 European 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.
  7. Armario, Elisa (4 April 2010). "Villaluenga, capital del queso". Diario de Cádiz (in European Spanish). Retrieved 19 October 2020.
  8. Armario, Elisa (24 December 2013). "Distinguen al queso mezcla de Payoyo como el mejor de España". Diario de Cádiz (in European Spanish). Retrieved 19 October 2020.
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