Queso de Burgos

Queso de Burgos is a fresh cheese from the province of Burgos, Spain. It is made from a blend of whole, fresh, and pasteurized cow’s and sheep’s milk, with different types distinguished by the percentage of sheep’s milk used. The cheese has a cylindrical or cylindrical-conical shape and a moist, white to slightly yellowish appearance. It has no rind and features a soft, slightly grainy or buttery texture with small holes due to incomplete curd setting. The flavor is mild, milky, and slightly sweet, with varying intensities of sheep’s milk taste depending on the type. The cheese is not pressed or matured and retains a fresh milk aroma. The production process follows traditional methods specific to Burgos, emphasizing its historical reputation and unique regional characteristics.

Valdavia, CC BY-SA 3.0, via Wikimedia Commons

Key Facts

Country of Origin	Spain
Specific Origin	Province of Burgos
Protection	PGI (2023)
Milk Type	Cow’s and sheep’s milk
Milk Treatment	Pasteurized
Fat Content	Minimum 40% of dry matter
Moisture Content	More than 20% and less than 36%
Rind	None
Texture	Fresh, slightly grainy or buttery, elastic, slightly fatty
Flavor	Mild, milky, and slightly sweet
Aroma	Smells of fresh milk; varies in intensity based on sheep’s milk content
Colors	White to slightly yellowish
Forms	Cylindrical or cylindrical-conical
Age	Fresh, not matured
Also Known As	Burgos, Fromage Burgos, Burgos käse