 |
46 - Mató
Cataluña Central
|
Unsalted fresh cheese, made
with pasteurized milk, from cow, sheep or mixed. |
 |
47 - Tronchón
Maestrazgo
Castellón y Teruel |
Aged cheese, from soft to
cured, made with goats´, sheeps´milk, or mixed. |
 |
48 - Albarracín
Sierra de Albarracín
Teruel |
Also called Queso de la
Sierra de Albarracín. Fresh or aged, semi-cured,
made with goats´ milk. |
 |
49 - Gata-Hurdes
Sierra de Gata y las Hurdes
Cáceres |
Also known as Queso de la
Sierra de Gata and Queso de las Hurdes.
Aged cheese, from soft to cured, made with milk from goat
mostly of retinta breed.. |
 |
50 - La Vera
La Vera
Cáceres |
Fresh or aged cheese, from
aired to semi-cured, made with whole milk, of verata
breed goats. |
 |
51 - Tietar
Valle del Tietar
Avila |
Also Queso del Valle de
Tietar. Fresh or aged cheese, from soft to
semicured, made with goats´ milk. |
 |
52-Acehuche
Vegas de Coria
Cáceres |
Aged cheese, from aired to
semi-cured, made with goats´ milk. |
 |
53 - Cassoleta
Valencia y Castellón |
Also called Formatge de
Cassoleta, Saladito Valenciano, or also Queso
de Puçol o Queso de Burriana. Fresh cheese, made
qith goats´, sheeps´ milk or the mix of both. |
 |
54 - Torta del Casar
Casar de Cáceres
|
Aged cheese, from soft to
semi-cured, made with unpasteurized raw milk. |
Guide
to the 