Category: Castilla-León cheeses: Difference between revisions
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|description= Spanish region of Castilla-Leon | |description= A large selection of cheese from the Spanish region of Castilla-Leon, all with photographs and tasting notes. | ||
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Revision as of 09:49, 16 November 2015
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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
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Pages in category ‘Castilla-León cheeses’
The following 33 pages are in this category, out of 33 total.