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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. The term payoyo is the demonym for Villaluenga del Rosario.

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  • Queso payoyo (es)
  • Queso payoyo (fr)
  • Payoyo cheese (en)
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  • Le queso payoyo est une marque déposée de fromage à base de lait de chèvre et de brebis produit par Queso Payoyo SL à Villaluenga del Rosario dans la Sierra de Grazalema, en Andalousie, Espagne. (fr)
  • El queso payoyo es una marca registrada de queso producido con leche de cabra y oveja elaborado por Queso Payoyo SL en Villaluenga del Rosario en la Sierra de Grazalema (Andalucía, España).​ (es)
  • 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. The term payoyo is the demonym for Villaluenga del Rosario. (en)
name
  • Payoyo cheese (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Payoyo_de_Cabra_-_Club_del_Queso_Mumumío_-_Septiembre_2012.jpg
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  • Queso de cabra payoya (en)
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  • Le queso payoyo est une marque déposée de fromage à base de lait de chèvre et de brebis produit par Queso Payoyo SL à Villaluenga del Rosario dans la Sierra de Grazalema, en Andalousie, Espagne. (fr)
  • El queso payoyo es una marca registrada de queso producido con leche de cabra y oveja elaborado por Queso Payoyo SL en Villaluenga del Rosario en la Sierra de Grazalema (Andalucía, España).​ (es)
  • 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. The term payoyo is the demonym for Villaluenga del Rosario. 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. In 2016, El Bosqueño's payoyo cheese finished third at the World Cheese Awards. 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. (en)
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