“Castilla y León is a community with a great cheese-making tradition”
Castilla y León is a community with a great cheese-making tradition. It is well known that the inhabitants of this region, many of them pastoralists, were devoted to cheese making, brought about by highly distinctive characteristics, thanks to its continental Mediterranean climate, the rich diversity of its vegetation, and its size. Due to these factors, livestock plays a prominent part in the region.
On the one hand, the mountain ranges and the central plain interior region come together to form contrasting landscapes in Castilla y León. On the other hand, Castilla y León is home to a wide range of aromatic plants (lavender, thyme, rosemary, sage, mint, oregano, among others), whose aroma 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 community is not only of high quality but also extremely abundant.