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)
Website: raizdeguzman.com
Five years or more in oak and bottle give these Tinto Fino reds mature complexity; a long-cured Castellano, sharper, saltier and more piquant with age, has the depth to match, and its fat carries the wine's grip.
Queso 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.
A longer-matured Castellano turns more intense, salty and slightly piquant. Ribera Reserva, full bodied with dark fruit from longer oak ageing, has the weight to stand beside it, and the cheese's fat rounds off the tannin.
Address: Ctra. Circunvalación R-30, s/n, Roa, Burgos, Ribera del Duero
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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