Queso Castellano 
Queso Castellano is a pressed sheep's milk cheese from Castile and Leon, Spain, made from raw or pasteurized milk. It has carried a protected geographical indication since 2020 and is sold as whole wheels, in portions, sliced or grated.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Castile and Leon |
| Protection | PGI (2017) |
| Milk Type | Sheep |
| Milk Treatment | Raw or pasteurized |
| Fat Content | At least 45% in dry matter |
| Moisture Content | At least 45% dry matter |
| Rind | Well-defined, natural or coated, pale yellow to brown |
| Texture | Firm, slightly adhesive, elastic, crumbly, granular |
| Flavor | High intensity, acidic and salty |
| Aroma | Moderately intense; lactic, caramel, nutty, slight butter, fruit, and vegetable notes |
| Colors | Pale off-white to beige |
| Forms | Cylindrical wheels, whole, in portions, sliced, or grated |
| Age | Minimum 30 days (≤1.5 kg), minimum 60 days (>1.5 kg) |
| Rennet Type | Rennet or coagulating enzymes |
| Also Known As | castellano |
What is Queso Castellano?
Queso Castellano, also called simply castellano, comes from Castile and Leon in Spain. It has held a protected geographical indication since 2020. The milk comes from sheep raised in the region, and at least half of what those sheep eat has to be grown there too.
The milk, raw or pasteurized, is curdled between 27°C and 37°C (81°F and 99°F) with rennet or coagulating enzymes. Lactic ferments may go in at this stage, along with additives such as potassium sorbate, natamycin, potassium nitrate or lysozyme. The curd is cut down to pieces the size of a hazelnut or even a grain of rice, heated to 39°C (102°F), then drained, pressed and molded. After salting and a second draining the wheels are aged below 15°C (59°F) at 70 to 95 percent humidity: at least one month for cheeses under 1.5 kg, at least two months for heavier ones.
The wheels are cylindrical, up to 25 cm (10 in) across and 15 cm (6 in) tall, weighing as much as 3.8 kg (8.4 lb). The rind is unbloomed and runs from pale yellow to brown, sometimes marked by the ropes or cloths used in wrapping. Inside, the paste is firm and compact, white to pale yellow or beige, with a scattering of small holes.
Dry matter accounts for at least 45 percent of the weight. Fat is at least 45 percent of the dry extract, protein at least 25 percent, and salt stays under 3.26 percent. The pH falls between 4.7 and 5.7.
You will find it sold as whole wheels, cut into portions, sliced, or grated.
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