Raw material – The guarantee

Processing plant Queso CastellanoThe milk is what makes the difference

The milk used is natural whole milk obtained from milking cows, sheep and goats. It complies with the legislation in force and the following analytical requirements, which are applicable to the milk at the moment of cheese-making:

 

 

Cow's milk
Sheep's milk
Goat's milk
Tolerance
Fat content

> 3,0 %

> 5,6 %

> 4,4 %

0,12

Proteins

>3 %

> 4,8 %

>3,3 %

0,10

Dry extract

> 8,3 %

> 16,8 %

>13,0 %

0,72

Cheese extract

> 6,0 %

> 10,4 %

> 7,7 %

0,50

 

The production zone for milk (sheep's, cow's, and goat's) which is suitable for making "Queso Castellano" is the region of Castilla y León.

Exceptionally, the use of goat's milk from regions other than Castilla y León will be allowed provided that it is shown that the milk supply, at that particular time, is not enough to meet production needs.