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{{#seo:
|title=León cheese suppliers, pictures, product info
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|hashtagrev=12032020
|description=Also known as Queso de Oseja de Sajambre or Queso de Vaca de Leon, Leon cheese is produced from unpasteurised cows’ milk, mainly in the
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[[Image:León cheese.JPG|300px|thumb|right|León cheese. Picture by courtesy of '''[http://www.icex.es The Spanish Institute for Foreign Trade (ICEX)]''']].

Also known as '''Queso de Oseja de Sajambre''' or '''Queso de Vaca de León''', León [[cheese]] is produced from unpasteurised cows’ [[milk]], mainly in the villages of De Soto and Oseja Sajambre (Leon).

The [[cheese]] is very similar to the Asturian [[Queso de Los Beyos cheese|Los Beyos cheese]] except that León is always made with cows’ [[milk]].

Matured for around 8 months, the [[cheese]] has a soft, compact texture and a hard, rough, yellow-striped rind. It has a strong flavour, which is acidic and slightly bitter. It is also less buttery than [[Queso de Los Beyos cheese|Los Beyos cheese]].

The weight of the [[cheese]] can vary from 600 g -1 kg and it measures 12 to 20 cm in diameter, with a height of 30 to 40 cm.

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Spanish cheeses]]
[[Category:Castilla-León cheeses]]
[[Category:Cows' milk cheeses]]

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León cheese - Revision history

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