Burgos cheese, also known as 'Queso de Burgos', is named after a province with same name in Castille-Leon region of Spain. Burgos cheese is a pure white, wheel-shaped cheese that has corrugated grooves down the sides and ridged wedges marked on the top and bottom. It is unpasteurised, fresh, moist yet rubbery and creamy cheese. It tastes of fresh milk, with a hint of acidity and salt.
During olden days, Burgos cheese was made from sheep's milk but nowadays cow's milk or mixtures are also used to produce variations. The traditional method of its preparation required maturation for up to 10 days. But, today's improved technologies, processes of preparing Burgos cheese can be extended to about 30 days. Either raw or pasteurised milk can be used to prepare the cheese.
Considered to be one of the most prestigious cheeses, Burgos cheese is usually accompanied with other foods like honey, quince or walnuts. Due to its many uses, Burgos cheese is eaten commonly throughout Spain nowadays. The cheese pairs well with sparkling, dry white or young red wines.
(the name is not protected)
No
No
203 kcal per 100 gr.
15 gr. per 100 gr.
14.9 gr. per 100 gr.
60 %
2.5 gr. per 100 gr.
8.8 gr. per 100 gr.
70 gr. per 100 gr.
186 mg. ( – 79% )*
100 mg. ( + 14% )*
24 mg. ( – 31% )*
50 mg. ( – 94% )*
200 mg. ( – 60% )*
0.3 mg. ( – 70% )*
2 mg. ( – 50% )*
32 mcg. ( – 89% )*
20 mcg. ( – 50% )*
0.3 mg. ( 0% )*
1.2 mg. per 100 gr.
0.08 mg. ( – 20% )*
14.3 mcg. ( – 25% )*
0.66 mcg. ( – 53% )*
0.56 mg. ( + 12% )*
*(the difference from the average value)
3,3 - Individual visits per month (average)
25 - All individual visits
06 11 2017 - Date of publication of this article
