Artisan cheese made by the Cheese Factory El Bosqueño in the province of Cádiz with Payoya goat's milk, native to the Sierra de Grazalema.
With a cure of 4 to 7 months, it manages to develop flavors, nuances and aromas only attainable in cheeses elaborated by this unique raw material, the Payoya goat's milk.
You can buy this cheese in wedges of 200 grs. approximately.
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|Flavour intensity||Medium to strong|
|Kind of milk||Pasteurized|
One of the highlights of the Payoya goat or Montejaqueña goat, is that it is considered in danger of extinction, so it is protected.
At present, only the cheese industry maintains its population and its development.
It is a goat that feeds in freedom of natural grasses, mainly by the mountain range of Cadiz, in the natural park of the mountain range of Grazalema and in Malaga, in the mountain range of Ronda. Due to the properties of these grasses they feed on, the milk they produce has less fat.
Among the cheese factories that have the fortune of being able to count on this exceptional raw material stands out "El Bosqueño" which produces cheeses of an admirable quality made with Payoya goat's milk and Grazalemeña sheep , which has led them to get 5 awards in the last World Cheese Awards in various categories.
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