Burgos province is famous in gastronomy for:
Queso de Burgos, a white cheese which is soft and unctuous (because it is made with whey).
Although originally made with sheep's milk, now cow's milk or mixtures are more common.
Each comarca (rural district) produces a minor variation, and the major dairies produce an industrial product that is acceptable for people with sensitive digestion.

Burgos is blessed with a moderate climate and this fresh cheese was able to be conserved there without the need for curing of more than 10 days.
With the improvement of aseptic industrial production processes this can be extended to about 30 days at a cool 6 °C.
Its production reaches 35,000 tons annually.

Morcilla de Burgos, a pig's-blood sausage (black pudding), is a staple country food known across the Iberian peninsula.
Spiced with onions and herbs its most noticeable content is rice (often mistaken for fat) which makes it one of the lightest and healthiest products of its kind.
Oral tradition says that it must be "salty, smooth and piquant" (see Spanish pages Burgos (desambiguación) for details).
As with the Queso de Burgos, several comarcas or towns in the province (Cardeñadijo, Sotopalacios, Aranda de Duero, Briviesca, Covarrubias, Villarcayo, Trespaderne, Miranda de Ebro...) made their own morcillas, with minor variations between them.

Even though Burgos is not on a D.O.  wine is a fundamental piece in local gastronomy thanks to nearby wine cellars from Ribera de Duero, Rioja and Arlanza D.O.
Burgos province is famous in gastronomy for:
Queso de Burgos, a white cheese which is soft and unctuous (because it is made with whey). Although originally made with sheep's milk, now cow's milk or mixtures are more common. Each comarca (rural district) produces a minor variation, and the major dairies produce an industrial product that is acceptable for people with sensitive digestion.
Burgos is blessed with a moderate climate and this fresh cheese was able to be conserved there without the need for curing of more than 10 days. With the improvement of aseptic industrial production processes this can be extended to about 30 days at a cool 6 °C. Its production reaches 35,000 tons annually.
Morcilla de Burgos, a pig's-blood sausage (black pudding), is a staple country food known across the Iberian peninsula. Spiced with onions and herbs its most noticeable content is rice (often mistaken for fat) which makes it one of the lightest and healthiest products of its kind. Oral tradition says that it must be "salty, smooth and piquant" (see Spanish pages Burgos (desambiguación) for details). As with the Queso de Burgos, several comarcas or towns in the province (Cardeñadijo, Sotopalacios, Aranda de Duero, Briviesca, Covarrubias, Villarcayo, Trespaderne, Miranda de Ebro...) made their own morcillas, with minor variations between them.
Even though Burgos is not on a D.O.  wine is a fundamental piece in local gastronomy thanks to nearby wine cellars from Ribera de Duero, Rioja and Arlanza D.O.
Burgos