Semi-cured Artisan Cheese from Raw Churra Sheep Milk

• Exhibitor: QUESOS ARTESANOS CAMPOS GÓTICOS
• Brand name: Queso Campos Góticos
• Sector: PASTA DURA

Sensory Characteristics: Its flavor is full and persistent, buttery, bordering on oily, with a perfect point of salt, its interior is compact with small irregular holes of mechanical origin, straw in color and short but not friable pasta. Gastronomy: Castilian cheese is a cheese for tapas and snacks after hours, either in cubes or in thin slices. It combines perfectly with fino or manzanilla sherry, or moriles, without forgetting the dry whites from Rueda or the slightly astringent young reds from Ribera del Duero. It gives its best qualities in the company of white bread, toasted bread or with crispy sticks. It can be used scratched to gratin.

The Artisanal Cheese Factory “Hnos. Paramio” was founded in January 1994

- Sheep Livestock Registered in the Genealogical Book of the Churra Breed of the Ministry of Agriculture

- Charter of the Artisan Food Company of Castile and Leon

- Livestock farm belonging to the I.G.P. of the Lamb from Castile and Leon.

Our Artisan and Castilian Cheeses are made only with raw and whole milk from Churra Breed sheep, in addition to having a livestock farm of 1,600 Churra Sheep (registered in the Churra Breed Genealogical Book). Its main source of food is fallow pastures, stubble and rainfed alfalfa that we graze in the TIERRA DE CAMPOS region and in the harsh winter months using natural forage and cereals from the area.