Cheeses

Handcrafted cheeses from indigenous Payoya goat and Merino sheep breeds — raw milk, traditional methods, very limited production. These sell out fast, so reserve yours before they're gone.

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At Productos de la Sierra we have selected the finest artisan cheeses from Andalusia and Extremadura. Made with the best quality milk and an artisan process handed down through generations by master cheesemakers of the sierra, each of these cheeses has its own personality and a flavour you will not find in any supermarket.

We personally visit every cheesemaker, we know their facilities and we taste every variety before offering it in our shop. Only in this way can we ensure that every cheese reaching your table meets our quality standards.

Artisan goat and sheep cheeses

Our selection includes sheep cheeses with a compact, firm texture, perfect for cheese boards and tapas with friends, and goat cheeses that are creamier with an intense flavour that transports you to the Extremadura sierra with every bite. There are options for all tastes: cured, semi-cured, fresh and cream varieties.

All are made with milk from indigenous breeds, such as the Payoya goat or the Merino sheep, that graze freely in the dehesas and sierras of southern Spain. This natural diet, together with the cheesemakers' expertise, is what gives these cheeses their special, distinctive flavour.

If you like real cheese — the kind that tastes of the countryside and tradition — you will find it right here.

Cheese mousse and gourmet specialities

If you fancy something more original but equally delicious, do try our delicate cheese mousses, made from selected cheeses with high-quality ingredients. They have a smooth texture and an intense flavour that make them ideal as an appetiser or as an accompaniment to salads, toasts and other dishes.

Create your own artisan cheese board combining different varieties: a cured goat cheese, a creamy mousse and a wedge of semi-cured sheep cheese. Add some walnuts, a touch of quince paste and you have a luxury appetiser to enjoy wherever you like.

Buy artisan cheese online from the sierra

These cheeses are fully artisan products, highly prized and produced in limited quantities. Only this way can you be sure you are tasting a real cheese, not an industrial product with flavourings. The difference is clear in every bite.

We have sought them out, tasted them and selected them so all you have to do is choose and enjoy. We ship them to your home with full preservation guarantees so they arrive in perfect condition. Shall we tempt you with our cheese?

Frequently asked questions

Yes, the Queso Viejo de Oveja Prado de Llera is made from raw Merino sheep's milk, the indigenous breed of Extremadura. Unpasteurised raw milk retains all its live microorganisms, which contribute to developing the complex flavours and unique character of this cheese during its long maturation process. It is a bold cheese, with deep lactic notes and a long-lasting finish.

The Queso Curado Dehesa Dos Hermanas is made from Lacaune sheep's milk, a high-yield dairy breed of French origin highly valued in the cheese-making world for the fat and protein richness of its milk. The result is a firm-paste cured cheese with aromas of the countryside and buttery notes that make it perfect both for a cheese board and paired with full-bodied red wines.

The Payoya is an indigenous goat breed from the Sierra de Cádiz, declared endangered and recovered thanks to the efforts of artisan farmers. Its milk has a very rich composition in fat and proteins, which allows the production of goat cheeses with exceptional creaminess and flavour complexity. The Queso de Cabra Payoya is a signature product that directly supports the conservation of native breeds.

Artisanal cheeses should be stored in the refrigerator, wrapped in waxed or cheese paper (never in cling film, which does not allow them to breathe) so they maintain their moisture without going mouldy. Take them out of the fridge at least 30 minutes before serving so they reach room temperature and express their full aromatic potential. Well-kept cured cheeses last several weeks.

Of course. Cured sheep's cheese pairs wonderfully with aged red wines, such as a Tempranillo from the Sierra Norte de Sevilla. The Payoya goat cheese is perfect with aromatic white wines like Viognier or with a Manzanilla de Sanlúcar. And if you are looking for something truly special, a Pedro Ximénez with the aged sheep's cheese is an unforgettable combination. Write to us and we will put together a paired basket for you.