Raw material – The guarantee

Processing plant Queso CastellanoThe milk is what makes the difference

The milk used will be raw material obtained from milking sheep. It complies with the legislation in force and the following analytical requirements, which are applicable to the milk at the moment of cheese-making:

 

 

Sheep's milk
Tolerance
Fat content

> 5,2 %

0,12

Proteins

> 4,6 %

0,10

Dry extract

> 16,5 %

0,72

Cheese extract

> 10,4 %

0,50

 

The production zone for milk goat's which is suitable for making "Queso Castellano" is the region of Castilla y León.