Queso Payoyo is a famous cheese that is made near the town of Villaluenga del Rosario. The cheese gets its name from the goats (and their milk) with which this cheese is made. The payoya goats can be found in the mountains surrounding Villaluenga del Rosario and other areas in this region. What makes this cheese so interesting, aside from the deliciousness of the goat’s milk used, is the goat’s milk is often combined with sheep’s milk from the same area.
The cheese itself features a hard, natural rind. The cheese on the inside presents a pale to medium-yellowness. Its texture is creamy and smooth - softer than either manchego or mahon cheeses. The aroma is sharp and pungent. Notes of grass, minerals, and clay can be observed. The flavor is aromatic and addictive. It is also sharp and contains interesting notes of butter and herbs.
The cheese is quite addictive. It is intense, salty, and pungent. It works well on pizzas, sandwiches, and as part of salads. It is also perfect to simply munch on without marring the flavors with any other ingredients.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.