It is a type of Spanish cheese, also known as “Regato de Salamanca” or “Salamanca Regato”.
It is a protected designation of origin (PDO) cheese from the Salamanca region in western Spain. It’s made from the milk of local cattle breeds, primarily the Canaria and Rubia Gallega, which gives it a rich, creamy flavor.
The cheese is produced in small batches, with each wheel weighing around 1.5-2 kg (3.3-4.4 lbs). The curd is separated from the whey, and the resulting cheese is pressed and aged for a minimum of 60 days.
Regato is often served as a table cheese, paired with fruit, crackers, or membrillo (a sweet quince paste). It’s also used in cooking, such as in sauces, soups, and risottos.
