Payoyo cheese

Payoyo cheese

Payoyo cheese

     

Payoyo cheese is one of many delicatessen, that Andalucia has to offer. It is being said that Spain has over 100 varieties of cheese. Every Spanish region comes with its  own specialty covering a full range from fresh, to cured  and fermented to blue veined. Depending on the area or tradition, cheeses are made of cows milk, sheep’s or goat’s milk, or indeed a mixture of all.  Because the Spaniards take quality cheese making very seriously there are currently 23 cheeses with Denominations of Origin in Spain, and Payoyo Cheese is one of them. There are three types of flavors: light, medium and strong, depending on both the type of milk and breed of animal as well as on the curing or aging process. 

Payoyo cheese

Payoyo cheese

   

El Bosque”, a small  Andalucian village situated in the Grazalema national park in the Cadiz province, is famous for its cheeses. The Payoyo is a rare breed of goat found in the zone and around the village and is officially declared in danger of extinction.  The hard cheeses are created from a blend of goat and sheep’s milk artisanally made to the highest standards, winning in the last years many international prizes and recognition.  

Payoyo cheese

Payoyo cheese

Because Payoyo goats and sheep live and feed in the surrounding mountains  their diet differ from season to season.  This is the reason why if there was drought, the cheese tastes more acidic but if  the weather was more humid, the cheese has much softer taste. El Bosque’s cheeses come in various grades of curing from fresh, semi cured to fully cured, in the process olive oil and paprika being used.  All this makes payoyo cheese to be one of the most tasty cheeses we know!

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Payoyo cheese on the web:

Official web

Wiki

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