To talk about cheese is to talk about Castilla y León.
Castilla y León has several unique characteristics thanks to its continental Mediterranean climate, the rich diversity of its vegetation, and its size. These factors have led to livestock production playing a prominent part in the region.
Geographically Castilla y León is distinguished by a central plain limited by mountain ranges, which come together to form contrasting landscapes in terms of orientation, height, and form. Castilla y León is also home to a myriad number of aromatic plants (lavender, thyme, rosemary, sage, mint, oregano etc) whose aromas are transmitted to the cheese as the plants form part of the food eaten by the livestock. Thanks to this, the raw material available in the region is not only of very high quality but also extremely abundant, as it is the region with the highest number of sheep and cattle. In addition to these factors, cheese-making in Castilla y León is a time-honoured tradition which means that its cheeses are highly esteemed by all cheese lovers.
The creation of a quality mark for these cheeses involves increasing the production of existing cheese producers, setting up new ones, and fomenting the region's livestock industry. This will not only increase employment but will also encourage the local population to remain in the region instead of moving away. As can be seen, all of these aims coincide with some of the objectives of the Federation.