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La Bureba cheese
Also known as Queso de Los Altos, La Bureba is an artisan, unpasteurised, ewes’ milk cheese from the region of La Bureba and Los Páramos in the province of Burgos, although at present its production has almost disappeared.
It is a seasonal cheese that is produced from spring to late summer from both the morning milking and the one from the night before. The rennet used is from sucking lambs or goats, which produces a compact mass that is left to drain for several hours. It is placed into a mould lined with gauze and immersed in brine for about twenty hours, depending on the size. It takes several months to mature.
This cheese has an unusual, irregular, truncated cone shape and can weigh up to 2 kg. The rind is smooth, and yellow, which prior to sale, is washed to remove any mould. The yellow interior has very small holes and a strong, salty flavour with slightly stinging bite, plus a certain mould aftertaste.
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