The Payoya goat breed follows a semi-extensive farming system, where grazing resources provide the most important part of the diet. The goats make use of spontaneous grazing, stubble and fields sown for consumption by the goats, especially in spring, when the environment offers the most food resources to the livestock. The predominant type of exploitation is the family farm. In terms of farm size, the average number of animals is around 330 females and 17 males.

The main objective of the Payoya goat farm is milk production. It should be noted that the average production per goat in natural lactation (219 days on average) is 440 kg, at a rate of 2.09 kg/day. Some animals produce well over 550 litres on average per lactation. The chemical composition of their milk is estimated to be: Fat=4.20%; Protein= 3.50%; Lactose= 4.62%; Dry Extract= 13.23%. Most of the milk is used to make cheese. The Protected Designation of Origin (PDO) for ‘ Goat’s Cheese Sierra de Cádiz y Serranía de Ronda’ is currently being processed in order to protect and promote a very important livestock, agri-food, social and economic heritage in the region.