 |
28 - Babia y
Laciana
Babia y Laciana
León
|
Fresh cheese or aged, from
soft to semi-cured, artisanal in production, made from
whole raw goat´s milk |
 |
29 - Valdeteja
Valdeteja
León |
Aged cheese, from soft to
cured (aged for a minimum of one month) made from whole
unpasteurized goat´s milk. Artisanal production. |
 |
30 - La Armada
La Armada
León |
Four varieties: Armada,
Sobao, de Mortera y Quemón. Aged cheese, from
semi-cured to cured, pressed, and ocasionally with traces
of mold in the rind and interior. Of artisanal
production, made with whole unpasteurized milk. |
 |
31 - León
Oseja de Sajambre
León |
Also called Queso de Vaca de
León, Queso de Sajambre o Queso de Oseja de Sajambre.
Aged cheese, from soft to semi-cured, made from cow´s
milk. |
 |
32 - La Bureba
Burgos |
Also called Queso de los
Altos. Aged cheese, from soft to semi-cured, made from
sheep´s milk. |
 |
33 - Ansó-Hecho
Valles de Ansó y de Hecho
Huesca |
Aged cheese, from semi-cured
to cured. |
 |
34 -Valle de Arán
Valle de Arán
Lérida |
O Formatge de la Vall
d´Aran. Aged cheese, from soft to semi-cured, made
from whole cow´s milk |
 |
35 - Benasque
Valle de Benasque
Huesca |
Also called Queso del
Valle de Benasque. Aged cheese, from semi-cured to
cured, made from whole raw cow´s milk. |
 |
36 - Serrat
Pirineo Catalán
|
Aged cheese, from semi-cured
to cured, made from sheep´s milk. |
Guide
to the 