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  • Made from pasteurized or unpasteurized cow's and sheep's milk

  • Country of origin: Spain

  • Region: Castille-Leon

  • Type: fresh soft

  • Fat content: 46-60%

  • Texture: creamy

  • Rind: rindless

  • Colour: white

  • Flavour: mild, milky

  • Aroma: fresh

  • Vegetarian: no

  • Synonyms: Queso de Burgos, Fromage Burgos, Burgos käse

Burgos cheese, also known as 'Queso de Burgos', is named after a province with the same name in the Castille-Leon region of Spain. Burgos cheese is a pure white, wheel-shaped cheese with corrugated grooves down the sides and ridged wedges marked on the top and bottom. It is unpasteurised, fresh, moist yet rubbery and creamy cheese. It tastes like fresh milk, with a hint of acidity and salt.

Burgos cheese was made using sheep's milk during the olden days, but nowadays, cow's milk or mixtures (raw or pasteurised) are also used to produce variations. The traditional method of its preparation required maturation for up to 10 days. But, in today's improved technologies, preparing Burgos cheese can be extended to about 30 days.

Burgos is considered one of the most prestigious cheeses, which is usually accompanied by other foods like honey, quince or walnuts. The cheese pairs well with sparkling, dry white or young red wines.

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