Pedro and his family have been making cheese for over 50 years. His mother and grandfather used to make cheese in a farmhouse; today it is more modern but still artisanal. Pedro and his sister have 450 Payoya goats, native to Cadiz. They are hardy animals perfect for their habitat, which are the mountaintops of the area and they forage on grass and other plants that grow there. It takes 9-10 liters of milk for Pedro to make Montealva. Joven (young) is aged 60 days.