Difference between revisions of "Category:Castilla-León cheeses"
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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 (Spanish)|DOP]] [[wines]]. It also produces [[pork]] and [[sausages]], especially Guijuelo [[ham]] and Cantimpalos [[chorizo]]. The [[cheeses]] are excellent, especially Valdeón.. | 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 (Spanish)|DOP]] [[wines]]. It also produces [[pork]] and [[sausages]], especially Guijuelo [[ham]] and Cantimpalos [[chorizo]]. The [[cheeses]] are excellent, especially Valdeón.. | ||
{{CheeseContactCats}} | {{CheeseContactCats}} | ||
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Image:Rollito de cabra de Veigadorte cheese.jpg|[[Rollito de cabra de Veigadorte cheese|Rollito de cabra de Veigadorte cheese]] | Image:Rollito de cabra de Veigadorte cheese.jpg|[[Rollito de cabra de Veigadorte cheese|Rollito de cabra de Veigadorte cheese]] | ||
Image:Sahagún cheese.jpg|[[Sahagún cheese|Sahagún cheese]] | Image:Sahagún cheese.jpg|[[Sahagún cheese|Sahagún cheese]] | ||
| − | Image: | + | Image:CheeseImageMissing.jpg|[[Queso mantecoso de Sasamón cheese|Queso mantecoso de Sasamón cheese]] |
| − | Image: | + | Image:CheeseImageMissing.jpg|[[Queso mezcla de Sasamón cheese|Queso mezcla de Sasamón cheese]] |
Image:Oveja de Sasamón Semicurado cheese.jpg|[[Oveja de Sasamón Semicurado cheese|Oveja de Sasamón Semicurado cheese]] | Image:Oveja de Sasamón Semicurado cheese.jpg|[[Oveja de Sasamón Semicurado cheese|Oveja de Sasamón Semicurado cheese]] | ||
| − | Image: | + | Image:CheeseImageMissing.jpg|[[Soria cheese|Soria cheese]] |
| − | Image: | + | Image:CheeseImageMissing.jpg|[[La Tercia-Villamanín cheese|La Tercia-Villamanín cheese]] |
Image:Queso del Tiétar cheese.JPG|[[Queso del Tiétar cheese|Queso del Tiétar ]] | Image:Queso del Tiétar cheese.JPG|[[Queso del Tiétar cheese|Queso del Tiétar ]] | ||
Image:Torrejón de Cantagrullas cheese.jpg|[[Torrejón de Cantagrullas cheese|Torrejón de Cantagrullas cheese]] | Image:Torrejón de Cantagrullas cheese.jpg|[[Torrejón de Cantagrullas cheese|Torrejón de Cantagrullas cheese]] | ||
Revision as of 16:41, 4 October 2020
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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.