Burgos is a fresh, unripened cheese originating from Burgos, in the Castille-Leon region of Spain. Originally it was made from the unpasteurized milk of the Churra breed of sheep, but is now made from pasteurized cows milk, pasteurized sheep milk, or a mixture of the two.
Burgos cheese is moist yet rubbery. It has a sweet milk taste, and is slightly salty and acidic. The cheese is ready to eat within a few hours, and should be consumed in less than two weeks. The cheese is white, rindless, and cylindrical in shape. The edges of the cheese are often grooved.
Though it can be eaten all be itself, Burgos is usually accompanied with other food. It is often eaten as a dessert cheese with honey or sugar. It also goes well with fruit and bread.