 Guide
to the Cheeses from Spain |
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37 - Tupi |
Cheese fermented for at least two months, from curd or cheese from sheeps milk. |
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38 - Villalón Tierra de Campos Castilla y León |
Also Pata de Mulo or Queso de Encella. Fresh or aged cheese, from soft to semi-cured, of dried paste, slightly pressed and uncooked. Made with pasteurized cows`, sheeps` or mixed milks. |
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39 - Burgos Burgos |
Fresh cheese (although it can also be left to age) made with cows` or sheeps` milks. |
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40 - Camerano Sierra de los Cameros La Rioja |
Also called Queso de los Cameros. Fresh cheese, slightly aired, made with goats´ milk. |
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41 - Montsec Sierra del Montsec Lérida |
Also Queso del Montsec, o Queso de clúa. An also Formatge Cendrat, (from its ash color). Aged, semi-cured cheese, made with unpasteurized whole goats´milk. |
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42 - La Selva La Selva Gerona |
Aged soft cheese made with pasteurized cows´milk. |
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43-Zamorano Zamora |
 Cured cheese, aged with
different levels of aging, made with sheeps´ milk. |
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44 - Castellano Castilla y León |
Aged cheese, from semi-cured to cured, made with sheeps´ milk. |
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45 - Garrotxa Cataluña |
Also called Queso de la Garrotxa o Formatge Pell Florida. Soft aged cheese, made with goats´ milk. |