Farms, dairies, cooperatives and affineurs in Jerez & Sherry that you can visit or buy from.
A guide to cheese farms in Jerez & Sherry.
Villaluenga del Rosario dairy founded in 1996 making goat, sheep and blended cheeses; its factory shop sells its cheeses and cheese creams plus hams, cured meats and honey from the area.
Cheeses: Queso de cabra payoya, Queso de Grazalema
Visiting: factory shop (tienda-despacho) with its cheeses, creams and other local products, guided visits at Finca Las Hazuelas, Grazalema (livestock, video, tasting): suspended until further notice per its visits page
Alcalá de los Gazules dairy using milk from Payoya goats raised free-range in Los Alcornocales park, sold as El Gazul and an organic Montes de Alcalá line; guided visit and tasting.
Cheeses: Queso de cabra payoya
Visiting: guided visit of the dairy with a tasting of its cheeses and one drink, shop at the dairy, online shop
Cooperative (S.C.A.) on Calle de los Ángeles making Payoya goat, Merina sheep and mixed cheeses from pasteurised milk, including versions coated in Iberian lard or in olive oil and wheat bran.
Cheeses: Queso de cabra payoya, Queso de Grazalema
Visiting: shop in Grazalema, online shop
Villamartín dairy making pasteurised Payoya goat and Assaf sheep cheeses. Its semicured goat cheese, firm and moderately acid with an olive-oil-rubbed rind, lists a 2025 World Cheese Awards Super Gold.
Cheeses: Queso de cabra payoya
Visiting: online shop, premises open weekdays and Saturday mornings per its site
Ubrique dairy, Quesos Ubrique S.L. on its own site and Quesos Sierra de Ubrique elsewhere, selling Payoya goat cheese direct; third for semicured goat cheese at the 2024 Concurso de Quesos de Andalucía.
Cheeses: Queso de cabra payoya
Visiting: direct sales at its premises
Villaluenga del Rosario dairy making fresh, semicured and cured goat cheese from 100 percent Payoya goat milk; the European Cheese Route lists it among visitable dairies.
Cheeses: Queso de cabra payoya
Visiting: shop
Quesería on Calle Doctor Vázquez Gutiérrez in Villaluenga del Rosario, listed in the village shopping directory and named by Spanish Wikipedia among Sierra de Cádiz queserías using Payoya milk.
Cheeses: Queso de cabra payoya
Visiting: shop
Upgrade your experience by combining a historic center city tour with a visit to one of the most famous wineries in Jerez. Taste three excellent wines at the winery.
PAIRING MENU TO SAVOR THE BEST PRODUCTS OF THE LAND AND OUR EXCLUSIVE SHERRY WINES
A guided tour of an 1850's winery, the tour includes an audio-visual, history of sherry wine and winemaking. Also wine tasting an exhibition with historical labels
No. Payoyo's own site says Payoyo is not a type of cheese and is not made with the milk of a particular breed, but a patented, legally recognised trademark of Queso Payoyo S.L., founded in 1996; it adds that the payoya-montejaqueña goat breed was catalogued after the brand was registered. We found no registered DOP or IGP; Spanish Wikipedia describes a DOP for the goat cheese of the Sierra de Jerez and Serranía de Ronda as in process.
Payoyo sells whole cheeses in a 2 kg format and La Pastora de Grazalema sells them at about 450 g, 900 g and 1.9 kg. Neither page gives a diameter.
Payoyo gives a minimum of 35 days for its semicured goat cheese and 105 days for its cured one; La Pastora gives 40 to 60 days for semicured and 4 to 8 months for cured.
Payoyo cures its goat cheese at least 105 days, rubs it with lard from local Iberian pigs and rests it 90 more days in the cellar. La Pastora coats its cured goat cheese in a layer of Iberian pork lard; its label lists the lard at 5.5 percent. El Gazul sells goat cheese in extra virgin olive oil, which it says makes the paste firmer and drier with fruity notes.
Grazalema's tourist office names Merina Grazalemeña sheep and Payoya goat milk for its cheeses. Spanish Wikipedia's list of Spanish cheeses gives mixed milk for the catalogue entry.
No. Spanish Wikipedia's list of Spanish cheeses, built from the national catalogue, shows it with no quality seal, and we found no DOP or IGP register entry.
Payoyo gives a minimum of 35 days for semicured sheep cheese and 105 days for cured sheep cheese; its goat and sheep blend is 75 and 120 days. La Pastora gives 40 to 180 days for its semicured sheep cheese.