Cheese tastings, cave tours, markets and cheese routes in Ribera del Duero.
A guide to cheese experiences in Ribera del Duero.
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.
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.
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.
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.
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.
We are offering the best experience focus on Wine & Gastronomy of Northern Spain partnering with local tour guides in order to show these regions combining history, be...
If you are spending some days in Madrid and you are a wine lover, you cannot miss Ribera del Duero! Take the train in Madrid and travel to Valladolid station, where y...
In our "like a native" experience we take care of visiting very special and exclusive wineries that you cannot find on your own, and we always try to offer the most lo...
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.
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.
Spanish Wikipedia says it is usually taken with honey, quince or walnuts, a dessert known as 'del abuelo', or in a salad.
Across Castilla y León: the milk, the making and the maturing all stay in the region. Its protected area is the whole autonomous community, so it takes in the Burgos, Valladolid, Segovia and Soria parts of the Ribera del Duero without being tied to them.
Either. The specification allows raw or pasteurised sheep's milk. The IGP's own website notes a caramel smell that is stronger in cheeses made from pasteurised milk.
The specification gives maximums only: up to 25 cm in diameter, 15 cm in height and 3.8 kg. It does not give a typical size.