The secret of the best artisanal cheese from the smallest village in the province

Villaluenga del Rosario, located in the Sierra de Grazalema, is known for being the cradle of the payoya goat breed, a local treasure that makes its cheeses objects of admiration and desire for gourmets and curious alike.

The 16th edition of the Andalusian Cheese Contest has electrified the town, with more than a hundred pieces presented in six different categories, all bearing the characteristic scent of tradition and artisan spirit.

The winning cheese and its story

A cured blend that wows

The awarded cheese is a cured blend of goat and sheep milk, matured for 9 months wrapped with aromatic rosemary and Iberian butter. This combination gives it a perfect balance between herbal notes and a slightly spicy touch that leaves no one indifferent.

Queso Payoyo S.L., based in Villaluenga, has accumulated years of experience and awards that position it as a key reference within Andalusian cheese craftsmanship. This award is not just a trophy, it is a vindication of the gastronomic culture of a small town that knows how to elevate its product.

The other contest winners

• Young goat: Semi-cured (45 days), Queso Payoyo (Cádiz)
• Cured goat: Cured in butter (75 days), Quesos de Ubrique (Cádiz)
• Young sheep: Raw milk semi-cured (100 days), Queseria Fuente La Sierra (Córdoba)
• Cured sheep: Piparra (300 days), Queseria Las RRR (Granada)
• Blend: Cured goat and sheep with rosemary (9 months), Queso Payoyo (Cádiz)
• Signature cheese: Zurrón de cabra, Cabraline (Málaga)

The cheesemaking tradition of Villaluenga: more than cheese

A town that lives by and for cheese

With only 500 inhabitants, Villaluenga concentrates several small cheesemakers and keeps alive a craft that seems to resist the onslaught of modern times. The native payoya goat breed is a pillar that gives these cheeses a unique identity, highly valued both inside and outside Andalusia.

“The secret is not just the milk, but the patience and love we put into it,” says one of the local master artisans, who has worked the milk for years with the same care that a painter uses his colors.

The largest cheese fair and tapa in the world

The contest is the core of a fair that every year attracts thousands of visitors and that this year has decided to put the town in the world’s spotlight with an almost impossible initiative: the largest cheese tapa in the world.

A 72.5-meter table with 2,178 quarts of cheese of six different varieties, aiming to be certified by the Guinness World Records. A demonstration that when it comes to cheese, Villaluenga is anything but modest.

Reactions and impact in the sector

National and international recognition

Queso Payoyo has not only made its brand a symbol of Andalusian quality, but has also put this town and its tradition into the global conversation about artisan cheese. Experts and critics agree that this cured blend with rosemary is a small-scale work of art.

According to food critic Jesús León (2026), “this cheese has the personality of a town that knows what it wants and how to do it, with an aromatic profile that makes you travel to the Sierra de Grazalema with every bite.”

The future of artisan cheese from Cádiz

With initiatives like the large tapa and industry support, Villaluenga’s artisan cheese seems to have a secure future. Despite the competition, this small town keeps its voice and taste in a market full of products that often don’t have half the character or history.

The best way to cook and appreciate local products, like this cheese, is to know their keys and respect their essence.

To keep on course, the spirit of craftsmanship and authenticity that has made the success of this cheese from Cádiz possible in a town that hardly anyone expected must be maintained.

In fact, no matter how much some want to turn gastronomy into a show, Villaluenga reminds us that without patience and good raw materials, success is impossible.