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Castrocastillo

Javier Barrera makes small production cheeses using raw milk from small family farms in the countryside outside León. He ages his unique cheeses on wood in a traditional underground cellar, once used as a wine bodega.

Castrocastillo is a seasonal cheese made with a blend of raw cow, sheep and goat milk and aged a minimum of three months in a natural cave, during which time it develops a rusty-orange natural rind. The proportions of the three milks vary, but Berrera uses a minimum of 50% sheep's milk. The cheese has a crumbly texture, a yeasty aroma, and a salty, spicy profile with a nutty finish.

Farm / Company: SieteLobas/Forever Cheese

Cheesemaker: Javier Barrera

Proprietor: Javier Barrera

Affineur: Javier Barrera

City, State:

Region: Castilla-León

Country: Spain

Milk Type: Blended

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 6 months

Size(s): 3 pound block