Farms, dairies, cooperatives and affineurs in Ribera del Duero that you can visit or buy from.
A guide to cheese farms in Ribera del Duero.
Roa winery whose Páramo de Guzmán ewe's-milk cheese matures in a tunnel under the vines; its visits include a tasting of the cheese with Raíz wines.
Cheeses: Páramo de Guzmán (raw Churra ewe's milk, cured at least 12 months)
Visiting: guided visit of the winery and vineyard, underground tunnel where the cheese matures, tasting of Páramo de Guzmán cheese with Raíz wines
Family farm with Churra ewes in Oquillas, making semicured, cured, mixed and blue cheeses; visits include a tasting with Ribera wine, and there is a cheese-making workshop.
Cheeses: Semicurado, Curado, Mezcla, azul (blue)
Visiting: farm visit with cheese tasting (groups of 4 to 40), cheese-making workshop (groups of 8 to 12), meet the ewes
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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.