🧀 Queso de Burgos

Queso de Burgos is a Spanish fresh cheese with a Protected Geographical Indication (PGI). According to the single document it is made by enzymatic coagulation of whole, pasteurised cow's and sheep's milk and is neither pressed nor matured; it is ready for consumption once the curd has been cut, drained and moulded.

Three types. Depending on the share of sheep's milk there are Queso de Burgos (5–10 %), Queso de Burgos Selecto (11–30 %) and Queso de Burgos Supremo (over 30 %). All the sheep's milk comes from flocks in Castile and León.

Appearance. Cylindrical or cylindrical-conical, weighing 250 g to 2.3 kg. Rindless, white or slightly yellowish, with smooth moist surfaces that may bear impressions of mould or cloth. The paste is soft, white, fresh, moist and loose, without eyes but with small holes where the curd has not fully set. The taste is mild, milky and sweet, slightly salty or not salty, with a hint of sheep's milk that grows stronger in Selecto and Supremo. Fat at least 40 % of dry matter, dry matter over 20 % and under 36 %, protein at least 28 % of dry matter.

Area and labelling. Production takes place in all municipalities of the province of Burgos (Castile and León). According to the specification it is the only fresh cheese in Spain with a geographical indication. Labels read Indicación Geográfica Protegida Queso de Burgos, and each cheese carries a numbered, non-reusable secondary label naming the type.

Queso de Burgos belongs to Fresh cheeses, Cheeses of Spain and Protected cheese names; its raw materials are cow's milk and sheep's milk.