Category:Castilla-León cheeses

From Cookipedia
Jump to: navigation, search

Castilla-León
Sanabria (Zamora)
Catedral de Salamanca
Aqueduct in the city of Segovia
Medieval market, Tordesillas (Valladolid)

This wiki cheese category page contains detailed information and photographs of cheeses produced in the Spanish region of Castilla-León.

Further information

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..

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.