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Traditional Spanish cheese with Protected Geographical Indication status, crafted in the heart of Castilla y León. Made exclusively from sheep's milk—primarily from native breeds such as Churra, Castellana, and Ojalada—it embodies the essence of the region's pastoral heritage and centuries-old cheesemaking traditions.
This cheese is typically produced using raw or pasteurized sheep's milk and matured for a minimum of 60 days, though it often undergoes longer aging to develop more complex flavors. The result is a firm, compact texture with a pale ivory color and a natural or waxed rind. Depending on the degree of maturation, Castellano Cheese can range from semi-cured semicurado to fully cured curado offering a variety of flavor profiles.
The taste is rich and balanced, with a slightly tangy, nutty character and subtle hints of butter and herbs. Its aroma is intense yet pleasant, with earthy undertones derived from the high-quality milk and the traditional production process. The cheese is often rubbed with olive oil during aging, which enhances its aroma and helps preserve its integrity.
The PGI designation guarantees that Castellano Cheese is made according to specific methods and within a defined geographical area, ensuring authenticity, traceability, and a connection to local terroir. This distinction not only protects the product's name and heritage but also supports local farmers and traditional dairy practices.
Castellano Cheese is a versatile culinary product. It can be enjoyed on its own, paired with robust red wines from Ribera del Duero or Toro, or served with fruits, nuts, or rustic bread. It's also a popular ingredient in traditional Castilian recipes, adding depth and flavor to various dishes
Recognized for its outstanding quality, Castellano Cheese is more than a food—it is a cultural symbol of Castilla y León. Its PGI status reflects a commitment to preserving gastronomic tradition while offering a product of excellence to cheese lovers around the world
This cheese is typically produced using raw or pasteurized sheep's milk and matured for a minimum of 60 days, though it often undergoes longer aging to develop more complex flavors. The result is a firm, compact texture with a pale ivory color and a natural or waxed rind. Depending on the degree of maturation, Castellano Cheese can range from semi-cured semicurado to fully cured curado offering a variety of flavor profiles.
The taste is rich and balanced, with a slightly tangy, nutty character and subtle hints of butter and herbs. Its aroma is intense yet pleasant, with earthy undertones derived from the high-quality milk and the traditional production process. The cheese is often rubbed with olive oil during aging, which enhances its aroma and helps preserve its integrity.
The PGI designation guarantees that Castellano Cheese is made according to specific methods and within a defined geographical area, ensuring authenticity, traceability, and a connection to local terroir. This distinction not only protects the product's name and heritage but also supports local farmers and traditional dairy practices.
Castellano Cheese is a versatile culinary product. It can be enjoyed on its own, paired with robust red wines from Ribera del Duero or Toro, or served with fruits, nuts, or rustic bread. It's also a popular ingredient in traditional Castilian recipes, adding depth and flavor to various dishes
Recognized for its outstanding quality, Castellano Cheese is more than a food—it is a cultural symbol of Castilla y León. Its PGI status reflects a commitment to preserving gastronomic tradition while offering a product of excellence to cheese lovers around the world
Carretera Mozar SN
49620 Santa C. de la Polvorosa
Spain
49620 Santa C. de la Polvorosa
Spain
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Hall 10.1 | B079