The world-famous cheese with Idiazabal Designation of Origin, is a fatty cheese made from raw milk from Latxa or Carranzana sheep, with a minimum curing of 2 months and enzymatic coagulation.
Over twenty years, Queso Payoyo has received 175 national and international awards.
The combination of flavors of this cheese made with raw sheep's milk and from Zamora makes it an exquisite delicacy.