## 1 Introduction  
The demanding European legislation on food quality and security issues and the increase of practices aiming to obtain growing dairy yields per farm led to the intensification of production and the decline of grazing livestock systems [1]. This dairy intensification has led to an increase in the use of concentrates and reducing or eliminating pasture, as in Payoya breed farms [2]. This breed is a goat population traditionally reared under extensive or semi-extensive production systems, well-adapted to the low winter and high summer temperatures, and prevailing in the regions of southern Spain where they are most abundant [3]. As a result of this intensification, it is necessary to decrease livestock feeding costs by developing strategies, such as greater dependence on local feed resources, to increase the sustainability of livestock production systems [4; 5]. Most cheese production from Spanish goat milk is performed by large dairy operations. However, small local industries and artisanal farm diaries still play a role in the industry, providing added value with their high-quality products. The cheese from Payoya goats milk is an artisanal product made of raw milk, usually curded with animal rennet without using starter cultures. These kinds of cheeses are ripened over different periods of time depending on the final product and are produced in the mountains of Grazalema in Cadiz (Spain) and in its surroundings. The shape of the cheese is cylindrical (20-35 cm diameter \(\times\) 10-15 cm height) and its weight ranges from 1.5 to 3.5 kg. Its crust is hard, oily, and slightly unctuous and its paste is compact and greasy with small eyes irregularly distributed [6]. The use of alternative milk coagulant enzymes is an interesting investigation subject for making cheese [7]. Vegetable enzymes have been widely investigated as possible coagulants in cheese manufacture [7], however, some of them have been found to be inappropriate for cheese production due to a characteristic excessive proteolytic activity that drops cheese yield and produces un-desirable flavors in the final product. The cartoon flower (_Cynara cardunculus_) deserves special mention among the vegetable enzymes because it produces acceptable final products. This coagulant is traditionally used as an alternative to animal rennet in the manufacture of different Spanish and Portuguese artisanal ewe- and/or goat-milk cheeses. The higher values of soluble nitrogen and the lower content of residual casein are responsible for the pronounced and pleasant taste of ewe and goat cheeses made with this vegetable coagulant [7]. Small local producers play a key role in the sustainable rural development of the areas where they are located, contributing to the conservation of zones of high ecological value like the mountain range of Cadiz and Malaga. Other strategic priorities for the development of the goat sector in Spain include diversifying dairy products to increase milk demand and improving the competitiveness of current production systems by using by-products of the agri-food industry [8]. Spain produces more than 3.6 million tonnes of oranges per year. In 2018, Spain was the primary producer of the European Union and the sixth-largest global producer [9]. The principal citrus by-product, orange pulp, can partially replace cereal grains in ruminant feedstuffs with no adverse effect on milk yield or composition, and may even improve the sensory characteristics of milk-based products such as cheese [10]. The inclusion of dry orange pulp in concentrates as a substitute for traditionally used cereals constitutes a sustainable and more effective way of using this by-product. However, few studies have addressed the by-product's effect on the sensory properties of goat cheeses [10], and none have examined the cheeses' volatile compounds. Moreover, to our knowledge, this is the first time that cheeses made with the native Payoya breed have been studied.