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Castellano

CASTILLA Y LEON
Milk of Sheep
Taste: Strong
Texture: medium
Pasta: Hard
3,2 Kg
Semi-cured
DESCRIPTION

Castillian cheese is matured, from semi-cured to cured (at least during two months), and is made from fresh or pasteurized regional sheep’s milk. The most common races of sheep used are the Churra and Castillian. The rind is grooved, and the color ranges from grayish-brown to dark brown. The interior of the cheese is compact, without holes and with some cavities, while the texture is somewhat flaky. Its shape is similar to that of the Manchego and its weight varies between one and three and a half kilograms (2,2 and 7.7 pounds).

PRODUCT HISTORY

Traditional cheese making affected entire families from the beginning of the 20th century till the 1950’s, where family members traveled during the winter and spring to offer their services in towns and villages around Valladolid, Palencia and Burgos provinces. Afterward, many of these families settled down and built small dairies which, over time, have grown into different sized industrial operations. At the same time, sheep breeders formed cooperatives and transformed the milk from their operations. Thus, in less than 40 years, the transhumant artesian cheese production gave way to a potent food and agricultural industry

PRODUCTION PROCESS

This cheese is made throughout practically the entire community of Castilla y León and almost throughout the whole year. The production begins with fresh or pasteurized milk from regional sheep, such as the Churra or the Castillian. The rind is grooved and dark brown in color, while the interior of the cheese is compact.

BUY CHEESE BOARDS that include this cheese
Greatreserves of sheep’s cheese
Spain II (Strong flavor)
QUESOS FROM CASTILLA Y LEON
Zamorano
Valdeón
Castellano
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
It is a forward tasting cheese, well balanced and slightly acidic. The amount of salt is just right and the texture is somewhat grainy, but buttery to the palate. It is the typical cheese for those who like to chew the cheese, rather than to let it melt in their mouth, since it is compact yet buttery. It is perfect for trying with red wines from the Ribera del Duero region, with rosé wines from Cigales and also with the cooled whites from Rueda.