Traditional cheeses from the Sierra de Grazalema are made from goat’s or sheep’s milk. ‘Cabra Payoya’ goats and ‘Oveja Merina Grazalemeña’ sheep are both registered and protected breeds of the Sierra de Grazalema and adjoining Serranía de Ronda. These breeds have been developed to flourish in a mountain terrain where summer droughts are the norm and winter rainfall can be in heavy bursts. Grazalema Payoyo award-winning rich, tangy and creamy cheese made from the pasteurized milk of Payoyo Goats and Grazalema Sheep in Spain's Sierra de Grazalema region near Cadiz. Its buttery taste and herbal hints invite a dry sherry. Cheese from "Grandma's Cheese Factory" Cured cheese emborrado of Grazalemeña sheep. An artisanal cheese made with Grazalemeña sheep's milk, cured from 4 to 7 months and treated with the tasty process "emborrado" consisting of its cure with olive oil and wheat bran. Semi-cured sheep's milk cheese is characterized by a mild flavor with a nutty note. It is made from pasteurized sheep's milk and is aged for 2 to 3 months.