Campos Góticos cheese
Campos Góticos is an artisan cheese made from unpasteurised ewes’ milk of the Churra breed of sheep, and has no colourings, flavourings or preservatives. The sheep graze on fallow, stubble and alfalfa in the Villerias de Campos area in the province of Palencia.
The cheese has an orange rind caused by being matured in a cold and damp atmosphere. The interior has small holes. It is available in two types:
Semicurado, which has a powerful, sheepy flavour and is very oily. It has a bone-white colour and is matured for 2-4 months.
Curado, which has a full, buttery flavour and a straw-coloured interior.
Suppliers
Now available in the UK from Brindisa at their Borough Market outlet and also from Food Rooms, Brixton, London. See the Brindisa page for location maps and opening hours.
Outside of the UK, you might like to try buying the cheese through directodelcampo.com, although I am not sure if the producers will send it outside of Spain.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Campos Góticos cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Campos Góticos cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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