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What to eat in Castile and León? Top 6 Castilian-Leonese Pasteurized Milk Cheeses

Last update: Mon Dec 16 2024
Top 6 Castilian-Leonese Pasteurized Milk Cheeses
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01

Cheese

POSADA DE VALDEÓN, Spain
4.2
Queso de Valdeón
Queso de Valdeón infographic
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One of the great blues of Europe, this Spanish cheese is produced in the Picos de Europa Mountains, namely the valley of Valdeón. The smooth and creamy Valdeón blue cheese is made from either pure cow's milk or a combination of cow's, sheep's, and goat's milk.


It is matured for about 45-60 days and sold wrapped in sycamore maple or chestnut leaves. Although it has all the character of a blue and a very intense, piquant flavor, Valdeón's bite is not as strong as the one in most other blue cheeses.


It is best paired with sherry and young, fresh white wines, which offer a good counterpoint to Valdeón's richness and pungency.

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02

Cheese

PROVINCE OF BURGOS, Spain
3.5
Queso de Burgos
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Queso de Burgos is a Spanish cheese made from pasteurized or unpasteurized cow's and sheep's milk. The cheese has a pure white color, and it is traditionally shaped into a wheel with characteristical ridges on top. Its texture is silky and creamy, while the flavors are very mild, fresh, milky, and slightly acidic.


It is recommended to pair it with honey, walnuts, and dry white wines.

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03

Cheese

PROVINCE OF ÁVILA, Spain
n/a
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Monte Enebro is a soft-ripened Spanish cheese produced in the region of Avila by Rafael Báez and his daughter Paloma. The cheese is made from pasteurized goat's milk and ages for 6 to 8 weeks. It's shaped into a log, or to be more precise, mule's hoof.


The distinctive rind is covered in gray and black mold. The aromas are intense, barnyardy and goaty, while the flavors are pungent, tangy, lemony, and acidic, depending on age. The texture of Monte Enebro is dense, brittle, and chalky when young, but with age it breaks down and becomes runny. 
04

Cheese

PROVINCE OF LEÓN, Spain
n/a
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Leonora is a Spanish cheese originating from the region of Leon. The cheese is made from pasteurized goat's milk. It has a mold-ripened rind that's occasionally mottled with grey spots. Underneath it, the texture is dense and very smooth.


With age, the paste breaks down under the rind, becoming a bit runny. When young, Leonora's flavors are creamy, bright, milky, and balanced, with grassy and lemony hints, and with age it becomes stronger and more intense, especially near the rind.


It's recommended to pair the cheese with dried meat and a glass of dessert wine.

05

Cheese

OSEJA DE SAJAMBRE, Spain
n/a
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The artisan cheeses of Los Beyos are traditionally produced in the Picos de Europa mountains and made with either cow's, sheep's or goat's milk. Depending on the type of milk, this hard to semi-hard cheese is ripened for about 20 to 60 days and has a unique, flinty texture but at the very first bite, the firmness of Los Beyos melts into a creamy, buttery paste with a long balanced tangy aftertaste.


The overall flavor is rich and reminiscent of the grass and aromatic herbs on which the animals graze in the lush valleys of the Sella River. Los Beyos cheese is best paired with Spanish ciders, Galician white wines or young Mencia-based red wines.

06

Cheese

AMBASMESTAS, Spain
n/a
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Veigadarte is a Spanish cheese made in small batches, originating from Ambasmestas in the Castilla-Leon region. The cheese is made from pasteurized goat's milk and it's usually left to age for a month before consumption. The cheesemaker Joaquin Casado uses milk from a mix of two Spanish breeds, Florida and Murciana, with a high butterfat content.


Underneath its bloomy, ash-coated rind, the texture of the cheese is firm, smooth, and creamy. The aromas are earthy and yeasty, while the flavors are tangy, creamy, and smooth. It's recommended to pair Veigadarte with a glass of sparkling wine and sevre it with raspberries or almonds. 

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Castilian-Leonese Pasteurized Milk Cheeses