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Queso Castellano
About Queso Castellano
Queso Castellano is a full-fat to extra full-fat cheese made from raw or pasteurized sheepâs milk in Castile and Leon, Spain. It is produced through enzymatic coagulation and intense pressing, with a minimum maturation period of 30 days for cheeses up to 1.5 kg and 60 days for larger formats. The cheese has a well-defined rind, which can be natural or coated, and a firm, compact paste ranging in color from pale off-white to beige. It has a moderately intense aroma with lactic, caramel, and nutty notes, which intensify as it matures. The flavor is highly intense, both acidic and salty, with hints of nuts, fruit, and slight spiciness. The texture is firm, slightly adhesive, elastic, crumbly, and granular. Queso Castellano is traditionally shaped as a cylindrical wheel with a maximum weight of 3.8 kg. It is protected under a Protected Geographical Indication (PGI) and holds a strong reputation in Spain and internationally.
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 (â€1.5 kg), minimum 60 days (>1.5 kg) |
