Milk: pasteurized or raw cow's, goat's and sheep's milk
Country: Spain
Region: Castile-Leon
Kind: hard
Rind: natural
Texture: firm
Color: yellow
Flavor: acidic, salty, spicy
Aroma: rich
Alternative Spellings: Queso Castellano
Description: 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 a rind that is engraved with the mark left by the wooden mould. The greyish-dark brown color of the rind conceals a yellow colored 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 flavor 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. Nowadays, a recent variety of cheese produced with a mixture of cows, ewes and goat’s milk has a somewhat mild flavor. Castigliano cheese goes well with good regional red wines.