Quesos, Jamones y Vinos
Peñafiel wine shop by the Duratón bridge, selling cheeses from Peñafiel and Castilla y León beside Ribera wines and hams, with free tastings on Saturdays.
About Queso de Burgos
A white, moist, unripened cheese made by enzymatic coagulation of pasteurised whole milk from cows and sheep, unpressed and without a rind. The IGP rules set three grades by the share of sheep's milk: plain Queso de Burgos 5 to 10 %, Selecto 11 to 30 % and Supremo above 30 %. Whole cheeses weigh 250 g to 2.3 kg. The Commission regulation entering it in the EU register is dated 4 September 2025, and the single document calls it the only fresh cheese in Spain with a geographical name. It is made across the province of Burgos, so the Ribera del Duero's Burgos stretch around Aranda de Duero and Roa is part of its area.
Made in: Every municipality of the province of Burgos, which includes the Burgos part of the Ribera del Duero around Aranda de Duero and Roa
On the plate
Mild, milky and slightly sweet, either lightly salted or not salted, neither sour nor bitter, with a soft, slightly grainy or buttery texture and a little elasticity. The sheep's milk note is very light in the plain grade and clearly noticeable in Supremo.
Rind: none, eaten fresh
Wine and cheese
What to pour with Queso de Burgos
Ribera del Duero dry white (Albillo Mayor) Ribera del Duero
Our pickQueso de Burgos is mild, milky and barely salted. Served the usual way, with honey, quince or walnuts, it suits a white with stone fruit and almond: a Ribera Albillo Mayor.
Ribera del Duero dry rosado Ribera del Duero
Our pickA dry, mineral rosado of Tinto Fino, Albillo Mayor and Garnacha sits well beside a soft, lightly salted fresh cheese, keeping the pairing light and clean.
The grapes behind these winesAlbillo MayorTinto Fino
From the source
Where to buy and taste it
Cheese experiences nearby
Experiencia Raíz de Guzmán (visit with Páramo de Guzmán cheese)
Winery visit, a vineyard walk glass in hand and the underground barrel cellar, then a tasting of one barrel sample and two finished wines with cured Páramo de Guzmán cheese; groups of 4 to 12, booked 7 days ahead.
Farm visit with cheese tasting, Quesos Artesanos del Vidal
Meet the Churra ewes, learn how the artisan cheese is made and taste a selection matched with DO Ribera wine; for groups of 4 to 40.
Vino y pasión con los 5 sentidos (Bodegas Raíz)
Winery visit, a vineyard walk glass in hand and the underground barrel cellar, then one barrel sample and four finished wines with cured Páramo de Guzmán cheese and local charcuterie; groups of 4 to 12, booked 7 days ahead.
Cheese-making workshop, Quesos Artesanos del Vidal
A visit that includes making your own fresh cheese by hand and a guided tasting of the farm's cheeses; for groups of 8 to 12.
Free Saturday cheese and wine tasting, Peñafiel
A table set up in the shop with boards of cheese, wine and other products for a free tasting every Saturday, beside the Duratón bridge, with the castle of Peñafiel in view from the car park.
Queso de Burgos: questions
Is Queso de Burgos aged?
No. The specification describes a fresh cheese with no pressing and no ripening, ready after the curd is cut, drained and moulded. Its shape is cylindrical or cylinder-conical, and it has no rind.
How much sheep's milk is in Queso de Burgos?
It depends on the grade named in the IGP specification: 5 to 10 % for plain Queso de Burgos, 11 to 30 % for Selecto and more than 30 % for Supremo. The sheep's milk must come from farms in Castilla y León.
How is Queso de Burgos traditionally eaten?
Spanish Wikipedia says it is usually taken with honey, quince or walnuts, a dessert known as 'del abuelo', or in a salad.
Same cheeseboard
More cheeses from Ribera del Duero
Plan the trip
Visit Queso de Burgos country
Tastings and tours where it is made, and somewhere to stay.
Ribera del Duero
6 Day Wine and Gastronomy Tour of Northern Spain
All 17 experiences in Ribera del DueroBooking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: protection register, eur-lex.europa.eu, es.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.