Castigliano (also known as Castellano) is a traditional, creamery, hard cheese made of milk from Churra and Castellana's breeds of sheep. It is either round or half cylinder shape with rind that is engraved with the mark left by the wooden mould. The grayish-dark brown colour of the rind conceals a yellow coloured pate. This cheese comes from the Spanish region of Castile-Leon, which accounts for 85% production of pure sheep's milk cheese. Castigliano best represents the cheese-producing region.
The ripening process of Castigliano lasts at least two months to develop a medium mature and mature age cheese. It comes in pieces ranging between a kilo and 3.5kg. The cheese is similar to Manchego but comparatively it is quite moist, and has a few rice-sized holes. Cheeses made with raw milk such as Castigliano have a spicy, cream-caramel, buttery flavour that is perfectly offset by the fresh acidity and hint of salt. The fruity tang of the table cheese when served with the classic Spanish quince or membrilla, takes the dish to a completely new level. Now days, a recent variety of cheese produced with a mixture of cows, ewes and goat’s milk has a somewhat mild flavour. Castigliano cheese goes well with good regional red wines.