Chef Isabel
Acedías Fritas de Cádiz
Acedías fritas belong to Cádiz: tiny wedge sole, salted, dusted in frying flour, and dropped into very hot olive oil so the rims crisp while the fish stays tender.
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Queso Payoyo Andaluz
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Queso Payoyo belongs to the Sierra de Cádiz in Andalucía: a rich mixed-milk mountain cheese, nutty, tangy, sometimes rubbed with rosemary, and best served simply in slim wedges.
Appetizers & Snacks
Spanish
Dinner Party
Special Occasion
Picnic
10 min
Active Time
0 min cook•1 hr 10 min total
Yield6 servings
Queso Payoyo is Andaluz, from the Sierra de Cádiz, and it tastes of that mountain pasture: Payoya goat milk for brightness, sheep milk for fat and roundness, and a firm paste that cuts cleanly when you treat it properly. This is not a cheese that needs fuss. It needs the right temperature and a sharp knife.
The method that decides it is tempering. Take the cheese out of the refrigerator at least one hour before serving, longer if the wedge is large, so the fat softens and the smell opens. Cold Payoyo tastes tight and muted. At room temperature it turns nutty, grassy, a little sharp at the edge, with the sheep milk carrying the finish.
Cut it into slim wedges, not thick blocks. You want rind, paste, and heart in each piece, so every bite shows the whole cheese. If you find a rosemary-rubbed Payoyo, serve it as it is; don't bury it under honey and decoration. If you can't find Payoyo where you are, look for a cured Spanish mixed goat-and-sheep cheese, or a good cured goat cheese at a pinch. What changes is the mountain tang, but the table still works. Siempre sale, si lo sigues.
Queso Payoyo comes from the Sierra de Cádiz, especially around Villaluenga del Rosario and Grazalema, where Payoya goats graze rough mountain pasture and their milk is often blended with sheep milk for a richer curado. The cheese belongs to the living pastoral tradition of the Andalusian sierras, where preserving milk as firm wheels made sense in villages shaped by goats, sheep, stone, and season. Rosemary-rubbed wheels are one recognized style, not a garnish added at the table but part of the cheese's own curing.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
Queso Payoyo
Quantity
300g
semi-cured or cured, brought to room temperature
rustic bread or picos camperos
Quantity
120g
membrillo (optional)
Quantity
60g
sliced thinly
Marcona almonds (optional)
Quantity
40g
| Ingredient | Quantity |
|---|---|
| Queso Payoyosemi-cured or cured, brought to room temperature | 300g |
| rustic bread or picos camperos | 120g |
| membrillo (optional)sliced thinly | 60g |
| Marcona almonds (optional) | 40g |
Equipment Needed
- •Sharp cheese knife
- •Small wooden board or plain ceramic plate
Instructions
- 1
Temper the cheese
Take the Queso Payoyo out of the refrigerator 1 hour before serving, or 90 minutes if the wedge is thick. Leave it covered loosely, not wrapped tight in plastic. The cheese should lose its chill but not sweat.
- 2
Cut slim wedges
Use a sharp knife and cut the cheese into slim wedges, about 6mm thick at the wide end. Each piece should carry a little rind and a little centre. Pésalo, no lo adivines, 300g is enough for six people before dinner.
- 3
Set the plate
Lay the wedges slightly overlapping on a plain plate or board. Put the bread or picos alongside, with membrillo and almonds if using. Keep the cheese itself clean and visible; Payoyo has already done the work.
- 4
Serve at once
Serve when the cheese smells nutty and faintly grassy, and the cut face has softened from matte to creamy. If it is rosemary-rubbed, let that rind speak. Don't scrape it off, and don't cover it with sweet things.
Chef Tips
- •Buy the best Payoyo you can find and choose by age. Semicurado is softer and more milky; curado is firmer, saltier, and nuttier. For a dinner party, I like curado cut thin.
- •If Payoyo is impossible to find, choose a cured Spanish mixed goat-and-sheep cheese, or a plain cured goat cheese from Spain. It will not have the same Payoya brightness, but it will sit honestly on the table.
- •Serve it before dinner with fino or manzanilla, or take it on a picnic with bread and almonds. Keep membrillo thin and to the side, so it supports the cheese instead of turning the plate into dessert.
Advance Preparation
- •Cut bread and portion almonds up to 4 hours ahead, but cut the cheese close to serving so the faces do not dry.
- •Take the cheese out 1 to 1 1/2 hours before serving. If the room is very hot, shorten that to 30 to 40 minutes and keep it shaded.
Frequently Asked Questions
Nutrition Information
1 serving (about 87g)
Calories
330 calories
Total Fat
21 g
Saturated Fat
12 g
Trans Fat
0 g
Unsaturated Fat
9 g
Cholesterol
45 mg
Sodium
500 mg
Total Carbohydrates
20 g
Dietary Fiber
2 g
Sugars
8 g
Protein
16 g
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