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  • Made from pasteurized or unpasteurized cow's and sheep's milk

  • Country of origin: Spain

  • Region: Castille-Leon

  • Type: fresh soft

  • Fat content: 46-60%

  • Texture: creamy

  • Rind: rindless

  • Colour: white

  • Flavour: mild, milky

  • Aroma: fresh

  • Vegetarian: no

  • Synonyms: Burgos käse, Fromage Burgos, Queso de Burgos

Burgos cheese, also known as 'Queso de Burgos', is named after a province with the 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 by 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.

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