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2011-11-19T18:04:03Z

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|title=Villalón cheese suppliers, pictures, product info
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|description=Also known as Pata de Mulo or Queso de Encella, Villalon is produced from pasteurised cows’, ewes’ or mixed milk, traditionally in the
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[[Image:Villalón cheese.JPG|300px|thumb|right| Villalón cheese. Picture by courtesy of '''[http://www.icex.es The Spanish Institute for Foreign Trade (ICEX)]''']].

Also known as Pata de Mulo or Queso de Encella, Villalón is produced from pasteurised cows’, ewes’ or mixed [[milk]], traditionally in the Tierra de Campos (Valladolid). However nowadays it is made in various parts of the provinces of León, Zamora and Valladolid.

The [[cheese]], which can be eaten fresh or matured, is tube shaped and has a natural, yellow rind. The interior is lightly pressed and straw coloured. It has a typical ewes’ [[cheese]] flavour and has an oily texture. If eaten fresh, the flavour is similar to curdled [[milk]].

The [[cheese]] weighs between 1.5 and 2 kg.

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Villalón cheese - Revision history

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