The ancient shepherding of sheep and goats in Castilla y León turned the cheese-making into an early and continuous custom among its inhabitants, both transhumant and sedentary.
Nowadays, Castilla y León is the first producer of sheep’s milk in Spain, representing 61% of the total production. The way of producing cheese in Castilla y Leon, together with these factors, constitutes itself a tradition so that cheeses are highly appreciated by all cheese lovers.
61% of the total production of sheep’s milk in Spain
Our "Queso Castellano" use as main ingredient 100% sheep’s milk from Castilla y León. So, this milk can be used in the elaboration of the "Queso Castellano", it must undergo a series of strict quality controls, ensuring an excellent final result: cheeses with a strong taste, full flavored, that "fills the mouth" though balanced, and without any flavor prevailing.