This wiki cheese category page contains detailed information and photographs of cheeses produced in the Spanish region of Castilla-León.
Spain's largest autonomous region, Castilla-León made up of the old regions of Castilla la Vieja and León. It comprises 9 provinces: Ávila, Burgos, León, Palencia, Salamanca, Segovia, Soria, Valladolid and Zamora. The region’s cuisine is based on roast and cooked meats, most notably roast lamb, black pudding (morcilla), legumes, the humble and great garlic soup, and red, rosé, claret, white and sparkling DOP wines. It also produces pork and sausages, especially Guijuelo ham and Cantimpalos chorizo. The cheeses are excellent, especially Valdeón..
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- Queso mantecoso de Sasamón cheese.jpg
- Queso mezcla de Sasamón cheese.jpg
- Soria cheese.jpg
- La Tercia-Villamanín cheese.jpg
Pages in category ‘Castilla-León cheeses’
The following 33 pages are in this category, out of 33 total.