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Which area of Spain is it typical?

Autonomous region:
Castile-Leon

Castilla y León


Description

Castile-Leon is the Spanish region with the greatest industrial cheese production. 85% of pure sheep's milk cheese is made there, among which Castellano is the best known.

It is made throughout the region of Castile-Leon from milk coming from sheep of the Churra and Castellana breeds. The maturing process lasts at least two months and gives rise to medium mature and mature cheeses. The rind is engraved with the mark left by the wooden mould. Its colour ranges between greyish brown and dark brown and the paste is closed and compact, with no or few holes. Its texture is layered. The shape is similar to Manchego and the weight of the pieces ranges between a kilo and 3.5kg. It has a noticeable, well balanced and slightly acid flavour; it is somewhat granular, with a compact texture, buttery on the palate, and with a very rich aroma. It is a table cheese that can be enjoyed alone or accompanied by quince, which accentuates it characteristic flavour.

More information

Product information

Type of product:
Others

Season:
All year round.

Origin:
Autonomous community of Castile-Leon.

To drink with it:
Young and crianza red wines, depending on the degree of maturity, especially if they belong to one of the Castile-Leon Designations of Origin.

Where to buy:
It can be bought in almost all specialised shops, supermarkets, hypermarkets and cheese shops throughout Spain..

Nutritional information

Energy:
Medio

Cholesterol:
Medio

Comments:
Rich in lipids, proteins and calcium.




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