Bonvallis Castellano blend cheese is made following a unique recipe which mixes cow, sheep and goat milk. The proportion of the different kinds of milk was defined by the expertise of our master cheese makers resulting in an excellent cheese. It is similar to Bonvallis Iberico but milder due to the higher content of cow milk.
Bonvallis Castellano can be semi-cured (around 2 months), cured (4-6 months) and old/aged (over 7 months). The flavors go from mild and lactic to intense depending on the aging, yet are always balanced and slightly acid and salty. The texture is firm, slightly lumpy and creamy, pleasant to chew.
Castellano cheese goes well with snacks, salads, fruit trays and is delicious melted in the oven. Pairs wonderfully with Ribera del Duero red wines, produced within the same area, and Priorato wines.
Cured Castellano was awarded the Gold medal at 2014 World Cheese Awards.