José Luis Holgado is a young agricultural expert who since 2007 has inherited the family farm of Payoya goats and Merino Grazalemeñas sheep to craft hand-pressed and uncooked pate cheeses, semi-aged to aged, that are typical of the area. Since then his cheeses have evolved and achieved deserved prestige. An example is the traditional “puros de cabra”(goat’s milk cigars) made with Payoya goat's milk.