Cheese Shops in Jerez & Sherry

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.