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Cheese from Spain, the whole of Castile and León
Raw or pasteurised whole sheep milk from Castile and León is set with rennet at 27–37 °C, cut to rice-sized grains, gently warmed to no more than 39 °C and pressed hard in cylindrical moulds. After dry salting or brining it ripens for at least 30 days, or 60 days for cheeses over 1.5 kg, into a firm, compact ewe cheese with an acid, salty flavour.
| Whole sheep milk, raw or pasteurised | At least 5.2 % fat, 4.6 % protein and 15.9 % total solids when cheesemaking starts[pliego2020] |
| Natural rennet or other coagulating enzymes | [pliego2020] |
| Lactic cultures (optional) | The specification allows them at the renneting stage[pliego2020] |
| Salt | Dry salt or brine[pliego2020] |
| Starter | The specification allows optional lactic cultures at the renneting stage. In a study, 15 batches of Castellano were made from raw ewes' milk without added starter cultures. |
Total time across the recorded steps: 33 days
What changes: Starting material: whole sheep milk from Castile and León
The milk comes only from farms in Castile and León, and at least half of the feed must come from the region. Raw or pasteurised milk may be used.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw or pasteurised whole sheep milk from Castile and León is set with rennet at 27–37 °C, cut to rice-sized grains, gently warmed to no more than 39 °C and pressed hard in cylindrical moulds. After dry salting or brining it ripens for at least 30 days, or 60 days for cheeses over 1.5 kg, into a firm, compact ewe cheese with an acid, salty flavour. Made in 6 steps over 33 days. The longest step, ripen, takes at least 30 days (ITACyL / MAPA 2020) and runs at 3–18 °C (ITACyL / MAPA 2020). Lactic acid bacteria; in raw-milk cheeses made without added starter their counts correlated with ethyl esters, ethanol and odour quality and Native lactobacilli and Leuconostoc strains, added with a commercial starter in test batches of Castellano against a control with the starter alone; they sped up protein breakdown do most of the fermenting.
| Main step | at least 30 daysSet[pliego2020] | Ripen |
|---|---|---|
| Temperature | 3–18 °CSet[pliego2020] | Ripen |
| Acidity | pH 4.7–5.7Set[pliego2020] | Ripen |
Queso Castellano is the region-wide name for Castilian pressed ewe cheese. The specification says its moister paste and slightly lower pH make it taste more acid than similar ewe cheeses, and it allows raw or pasteurised milk and a wide ripening range.
Queso Castellano may be made from raw milk and sold after 30 days. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli. This curd is warmed to no more than 39 °C, so that exception does not cover it.
Every number is labelled with how it is known. How this atlas is made
The specification links the cheese to sheep farming and the wool industry, with the first written mentions at the end of the Middle Ages, when cheese was traded widely and even used as currency in barter among shepherds. It quotes a document of 14 December 1442 that set the price of Castilian cheese by the pound. Shepherds sold cheese at markets such as Villalón and Medina, and the first artisan dairies appeared at the start of the 20th century. The EU registered the name as a PGI in 2020.
