Cuisine Burgos

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burgos province famous in gastronomy for:


queso de burgos, white cheese soft , unctuous (because made whey). although made sheep s milk, cow s milk or mixtures more common. each comarca (rural district) produces minor variation, , major dairies produce industrial product acceptable people sensitive digestion.


burgos blessed moderate climate , fresh cheese able conserved there without need curing of more 10 days. improvement of aseptic industrial production processes can extended 30 days @ cool 6 °c. production reaches 35,000 tons annually.


morcilla de burgos, pig s-blood sausage (black pudding), staple country food famous across iberian peninsula. spiced onions , herbs noticeable content rice (often mistaken fat) makes 1 of lightest , healthiest products of kind. oral tradition says must salty, smooth , piquant (see spanish pages burgos (desambiguación) (es) details). queso de burgos, several comarcas or towns in province (cardeñadijo, sotopalacios, aranda de duero, briviesca, covarrubias, villarcayo, trespaderne, miranda de ebro...) made own morcillas, minor variations between them.


even though burgos not on d.o. wine fundamental piece in local gastronomy nearby wine cellars ribera de duero, rioja , arlanza d.o.







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