Best Castilian-Leonese Cheese Types
One of the great blues of Europe, this Spanish cheese is produced in the Picos de Europa Mountains, namely the valley of Valdeón. The smooth and creamy Valdeón blue cheese is made from either pure cow's milk or a combination of cow's, sheep's, and goat's milk.
It is matured for about 45-60 days and sold wrapped in sycamore maple or chestnut leaves. Although it has all the character of a blue and a very intense, piquant flavor, Valdeón's bite is not as strong as the one in most other blue cheeses.
It is best paired with sherry and young, fresh white wines, which offer a good counterpoint to Valdeón's richness and pungency.
Pair with
Queso Zamorano is a cheese made from the milk of Churra and Castellana sheep breeds in the province of Zamora, in Castilla y León. It has a characteristic herringbone pattern imprinted on the top and bottom and a woven esparto grass (zigzag) pattern on the sides.
Depending on the weight of this cheese, its maturation period can range from 60 to 100 days. During this period, it is regularly turned and rubbed with olive oil, which causes the rind to become brown in color. Queso Zamorano has a full, piquant flavor with a delicate, tart aftertaste, and it's mostly consumed as a table cheese.
Pair with
Queso de Burgos is a Spanish cheese made from pasteurized or unpasteurized cow's and sheep's milk. The cheese has a pure white color, and it is traditionally shaped into a wheel with characteristical ridges on top. Its texture is silky and creamy, while the flavors are very mild, fresh, milky, and slightly acidic.
It is recommended to pair it with honey, walnuts, and dry white wines.
Monte Enebro is a soft-ripened Spanish cheese produced in the region of Avila by Rafael Báez and his daughter Paloma. The cheese is made from pasteurized goat's milk and ages for 6 to 8 weeks. It's shaped into a log, or to be more precise, mule's hoof.
The distinctive rind is covered in gray and black mold. The aromas are intense, barnyardy and goaty, while the flavors are pungent, tangy, lemony, and acidic, depending on age. The texture of Monte Enebro is dense, brittle, and chalky when young, but with age it breaks down and becomes runny.
Pair with
Leonora is a Spanish cheese originating from the region of Leon. The cheese is made from pasteurized goat's milk. It has a mold-ripened rind that's occasionally mottled with grey spots. Underneath it, the texture is dense and very smooth.
With age, the paste breaks down under the rind, becoming a bit runny. When young, Leonora's flavors are creamy, bright, milky, and balanced, with grassy and lemony hints, and with age it becomes stronger and more intense, especially near the rind.
It's recommended to pair the cheese with dried meat and a glass of dessert wine.
The artisan cheeses of Los Beyos are traditionally produced in the Picos de Europa mountains and made with either cow's, sheep's or goat's milk. Depending on the type of milk, this hard to semi-hard cheese is ripened for about 20 to 60 days and has a unique, flinty texture but at the very first bite, the firmness of Los Beyos melts into a creamy, buttery paste with a long balanced tangy aftertaste.
The overall flavor is rich and reminiscent of the grass and aromatic herbs on which the animals graze in the lush valleys of the Sella River. Los Beyos cheese is best paired with Spanish ciders, Galician white wines or young Mencia-based red wines.
Veigadarte is a Spanish cheese made in small batches, originating from Ambasmestas in the Castilla-Leon region. The cheese is made from pasteurized goat's milk and it's usually left to age for a month before consumption. The cheesemaker Joaquin Casado uses milk from a mix of two Spanish breeds, Florida and Murciana, with a high butterfat content.
Underneath its bloomy, ash-coated rind, the texture of the cheese is firm, smooth, and creamy. The aromas are earthy and yeasty, while the flavors are tangy, creamy, and smooth. It's recommended to pair Veigadarte with a glass of sparkling wine and sevre it with raspberries or almonds.
Beato de Tábara is a Spanish cheese hailing from San Martin de Tábara in Castilla-León. The cheese is made from raw goat's milk and it's usually left to age from 60 to 100 days. Underneath its thin moldy rind with a cellar-like aroma, the texture is semi-firm and dense.
The flavors are sweet, goaty, and earthy, with grassy notes. It's recommended to serve Beato de Tábara with ripe pears and a glass of Riesling or Tempranillo.
Pair with
Best Castilian-Leonese Cheese Producers
Lacteas Cobreros is a family-owned dairy company based in Santa María del Páramo, Spain. Established in 1968, the company specializes in the production of goat cheese, as well as other dairy products like sheep cheese. Lacteas Cobreros is recognized for its commitment to traditional cheese-making techniques while also incorporating modern technology to enhance production quality and efficiency.
Oh My Cheese is a specific brand within the Lácteas Cobreros portfolio, focusing on cheese products and offering a variety of cheeses for consumers.
AWARDS

World Cheese Awards - Super Gold
2021

World Cheese Awards - Gold
2023

Concours International de Lyon - Gold
2025
BEST Lacteas Cobreros Cheeses
La Antigua Cheese is a renowned Spanish brand specializing in traditional sheep's milk cheese. They use milk sourced from the highest quality farms in the Castilla y León region, which is known for its rich dairy production. Their cheeses are crafted with a focus on maintaining authentic flavors and production methods that honor the region's long-standing cheese-making heritage.
La Antigua offers a variety of cheeses, including semi-cured and cured options, all made with careful attention to detail. The company prides itself on blending innovation with tradition to deliver premium dairy products enjoyed globally.
AWARDS

Global Cheese Awards - Gold
2021

World Cheese Awards - Gold
2021

Global Cheese Awards - Best
2021
BEST Queseria La Antigua Cheeses
AWARDS

World Cheese Awards - Super Gold
2021
BEST Lactomilk Canarias by Ruben Martin Cheeses
Quesería Valdecabras is a cheese producer based in Spain, known for its artisanal cheeses made from sheep's milk. The company primarily operates in the region of Castilla-La Mancha. Valdecabras emphasizes traditional cheese-making techniques and local ingredients to produce high-quality cheeses.
Their product range includes different varieties of Manchego cheese.
AWARDS

World Cheese Awards - Gold
2024, 2023, 2021
BEST Quesería Valdecabras Cheeses
Queserías Entrepinares, based in Valladolid, Spain, is a family-owned company founded in 1984. It specializes in the production and distribution of various types of cheese and dairy products. The company is one of the largest cheese producers in Spain, serving both domestic and international markets.
Entrepinares offers a wide range of products, including sheep, goat, and cow cheeses.
AWARDS

World Cheese Awards - Super Gold
2021

World Cheese Awards - Gold
2024, 2023, 2022

International Cheese Awards - Gold
2024, 2023, 2022
BEST Queserías Entrepinares Cheeses
AWARDS

World Cheese Awards - Super Gold
2013

World Cheese Awards - Gold
2021

World Championship Cheese Contest - Best of Class
2022
BEST Hacienda Zorita Farm Food Cheeses
Quesería Artesanal Los Payuelos is a cheese producer located in Leon, Spain, specializing in artisanal cheeses that leverage local milk and traditional methods. They are known for producing cheese using milk from sheep breeds indigenous to the region.
Their products often feature in Spanish gourmet markets and are highlighted for their unique regional flavors.
AWARDS

World Cheese Awards - Gold
2021

World Cheese Awards - Super Gold
2024, 2023, 2022

Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Quesería Artesanal Los Payuelos Cheeses
AWARDS

World Cheese Awards - Gold
2024, 2022
BEST Quesos Elvira García Cheeses
Rueda Cheesemonger is an artisanal cheese producer and affineur located in Valladolid, within Spain's Protected Designation of Origin Rueda region. Founded by Fernando Rodríguez Aldudo, the company utilizes local resources to craft cheeses with distinct personalities, focusing on traditional methods and environmental harmony.
Their cheeses mature underground on wooden boards, a unique process that imparts special characteristics to each product. Rueda Cheesemonger emphasizes the rich cheese-making heritage of Castilla y León, a region renowned for its sheep's milk production and centuries-old traditions.
AWARDS

World Cheese Awards - Gold
2022

Concours International de Lyon - Gold
2024

Cincho Cheese Awards - Gold
2024
BEST Rueda Cheesemonger Cheeses
AWARDS

World Cheese Awards - Gold
2024

Great Taste Awards - 2 stars
2023

Great Taste Awards - 3 stars
2023
BEST La Quesería De María Cheeses
Best Castilian-Leonese Cheeses
Torta de Dehesa is made from raw milk of the Oveja Churra sheep. It is produced at Hacienda Zorita, a biodynamic farm located in the Douro Basin of Spain. This cheese is distinctive for its use of a natural coagulant from the dried flower of Cyanara Cardunculus Wild Card, which contributes to its unique texture and taste.
The cheese is renowned for its creamy, almost liquid interior, which is best enjoyed at room temperature. Upon serving, the top rind of the cheese is cut off, allowing access to the soft inside, which can be spread on bread. This cheese has also received international recognition, being awarded the Super gold at the World Cheese Awards, ranking it among the top cheeses worldwide.
AWARDS

World Cheese Awards - Super Gold
2013
Rulo de cabra con miel Oh My Cheese is a product made by Lacteas Cobreros. This Spanish cheese is crafted from high-quality goat's milk and is known for its soft, creamy texture and unique flavor profile, which is enhanced by a delicate touch of honey.
The combination of the smooth, slightly tangy cheese with the sweet honey makes it an exquisite choice for cheese platters, salads, or as a standalone snack. Lacteas Cobreros is renowned for their dedication to quality and tradition in cheese-making, ensuring that each piece of Rulo de cabra con miel offers a delectable taste experience.
AWARDS

World Cheese Awards - Super Gold
2021
AWARDS

World Cheese Awards - Super Gold
2021
La Reserva Mixed Milk Cheese Aged is a cheese produced by Queserías Entrepinares S. A. U. This cheese is crafted using a blend of different types of milk, typically including cow's, sheep's, and goat's milk. The aging process enhances its complex flavor profile and gives it a rich, robust taste.
The texture of La Reserva Mixed Milk Cheese Aged is firm, yet slightly crumbly, making it ideal for grating or serving on a cheese platter.
AWARDS

World Cheese Awards - Super Gold
2021
AWARDS

World Cheese Awards - Super Gold
2022

Culture Cheese Magazine Best Cheeses issue - Best
2023
AWARDS

Global Cheese Awards - Best
2024, 2023

Global Cheese Awards - Gold
2024, 2023, 2021
AWARDS

International Cheese Awards - Gold
2023

Concours International de Lyon - Gold
2025
Curado is a cheese product made by Queso Pago `Los Vivales`. Known for its rich and nuanced flavor profile, Curado is aged to develop a firm texture and a complex taste that combines nutty and buttery notes. The cheese is typically crafted using high-quality milk and traditional methods, ensuring a product that honors the artisanal heritage of its makers.
Its aging process allows for the development of a robust character, making it a favorite among cheese connoisseurs.
AWARDS

Global Cheese Awards - Gold
2023

Global Cheese Awards - Best
2023
Rulo de cabra Cobreros made by Lacteas Cobreros is a type of goat cheese in the form of a log, often characterized by its creamy texture and mild, tangy flavor distinctive to goat’s milk cheeses. It is produced by Lacteas Cobreros, a company based in Spain known for specializing in dairy products, particularly goat cheeses.
Rulo de cabra Cobreros can be consumed alone or can be included in salads, baked dishes, or as a topping on toasted bread, due to its ability to melt beautifully. This cheese is appreciated for its versatility and its distinct flavor that complements various types of foods.
AWARDS

International Cheese Awards - Gold
2024, 2022
La Antigua Cremoso is a smooth and creamy sheep’s milk cheese, known for its delicate texture and rich flavor. It is crafted using traditional methods, which allow it to maintain a soft, spreadable consistency. This cheese is lightly cured, which gives it a mild and pleasant taste that isn't overpowering.
La Antigua Cremoso is ideal for spreading on bread or crackers, and it pairs wonderfully with fruits, nuts, and wines. It embodies the quality and craftsmanship of the Castilla y León region, where it is produced.
AWARDS

Global Cheese Awards - Gold
2021

Global Cheese Awards - Best
2021






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