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Do you know the best Spanish cheeses? All of them are here

Spain is a country with a millennia-old cheese tradition, and the variety of cheeses produced in its different regions is immense. Every corner of the Spanish geography has its own methods and recipes, resulting in cheeses with unique flavors and textures that stand out in international gastronomy. From the iconic Manchego to lesser-known cheeses like Torta del Casar or Cabrales, Spanish cheeses are a true gastronomic treasure.

In this article, we will explore some of the best Spanish cheeses, their producing regions, a bit of the cheese history of Spain, and we will recommend some of the best foods to pair with these cheeses. We will learn how these cheeses have evolved over time, the influence of geography and climate on their production, and how to enjoy them to the fullest at the table.

Spanish Cheese Production

The origin of cheese production in Spain dates back to Roman times when advanced livestock farming and dairy product techniques were introduced to the peninsula. However, the cheese-making tradition in the region likely existed long before, as the Celtic and Iberian peoples who inhabited Spain also made cheese in a rudimentary way as part of their pastoral diet.

Over time, cheese-making was refined, largely thanks to Spain’s diverse climate and the richness of its livestock, which includes sheep, cows, and goats. During the Middle Ages, monasteries played a crucial role in preserving and developing cheese-making techniques, as many monks produced cheeses for their consumption and for trade with other goods.

Throughout the centuries, cheese production in Spain has evolved from a subsistence technique into a gastronomic art. Today, Spain produces a wide variety of cheeses with protected designation of origin (PDO) status, which guarantees their quality and authenticity. These cheeses are not only consumed within the country but are also exported and enjoy great recognition worldwide.

Most Famous Spanish Cheeses

Spain boasts an impressive diversity of cheeses, many of which are recognized worldwide for their quality and distinctive flavor. Below, we present some of the most notable Spanish cheeses.

  • Manchego Cheese (Castilla-La Mancha)

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Manchego cheese is undoubtedly the most famous of all Spanish cheeses. This cheese is made from Manchega sheep’s milk in the region of Castilla-La Mancha and has a Protected Designation of Origin (PDO). Its flavor is intense and slightly salty, with a firm texture that becomes softer over time.

Manchego can be found in various versions depending on its aging time:

  • Fresh: Aged from 2 weeks to 2 months, it is mild and delicate.
  • Semi-Cured: Aged from 3 to 6 months, with a more developed flavor.
  • Cured: Aged for 6 months or more, it has a strong flavor and a drier texture.

 

 

  • Cabrales Cheese (Asturias)

Cabrales cheese is a very characteristic blue cheese made in the Asturias region, specifically in the Picos de Europa area. It is produced with cow’s milk, goat’s milk, or a mixture of both, and is aged in natural caves, which gives it its strong and penetrating flavor.

This cheese has a creamy texture and a spicy flavor, perfect for those who enjoy more robust cheeses. Cabrales also has PDO status, ensuring its authenticity and quality.

 

  • Tetilla Cheese (Galicia)

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Originating from Galicia, Tetilla cheese gets its name from its conical shape, resembling a nipple. This cheese is made from cow’s milk and is known for its mild and creamy flavor, with a slightly tangy touch.

It is one of the most versatile cheeses in Spain and is often consumed both as an appetizer and in the preparation of various dishes. Its texture is soft and tender, making it an easy cheese to spread.

 

  • Torta del Casar (Extremadura)

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Torta del Casar is one of the most prized cheeses in Spain and is produced in the Extremadura region using raw sheep’s milk. What makes this cheese unique is its creamy and almost liquid texture, ideal for spreading. It has a strong and slightly bitter flavor due to its coagulation process with thistle, a wild plant.

This cheese is perfect for sharing, as the top is opened and served with a spoon or spread directly onto bread.

 

  • Idiazábal (Basque Country and Navarre)

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Idiazábal cheese is made in the regions of the Basque Country and Navarre from raw Latxa or Carranzana sheep’s milk. It is a pressed cheese characterized by its smoked flavor, although there are also unsmoked versions available.

This cheese has a firm texture and a complex flavor, with notes of nuts and grass. It is ideal for tasting alongside a good white or red wine.

 

  • Mahón (Balearic Islands)

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Mahón cheese originates from the island of Menorca in the Balearic Islands and is made from cow’s milk. This cheese has an orange rind that forms during its maturation process, as it is rubbed with olive oil and paprika.

Mahón has an intense and slightly tangy flavor, with a texture that varies from soft to firm depending on the degree of aging. This cheese is very popular in the islands and is enjoyed both on its own and in salads and traditional dishes.

Cheese-Producing Regions in Spain

The geographical and climatic diversity of Spain has led to a wide variety of cheeses, each with unique characteristics based on its region of origin. Some of the main cheese-producing regions in Spain include:

  1. Castilla-La Mancha: This region is famous for being the birthplace of Manchego cheese, one of the most representative cheeses of Spain. In addition to this cheese, other sheep’s cheeses are also produced in the region, all with intense flavors and firm textures.
  2. Asturias: Asturias is known as the land of cheeses due to the great variety of cheeses produced in this region. The most famous is Cabrales, but others such as Afuega’l Pitu and Gamoneu also stand out.
  3. Galicia: In Galicia, the humid climate and abundance of fresh pastures favor the production of cow’s milk cheeses. Tetilla cheese is the most popular, but San Simón da Costa and Arzúa-Ulloa are also made.
  4. Extremadura: Torta del Casar and Queso de la Serena are the two most well-known cheeses from this region. Both are made from sheep’s milk and have a creamy texture that makes them ideal for spreading.
  5. Balearic Islands: Mahón cheese is the most notable from this region, which utilizes cow’s milk from the island of Menorca to create a unique cheese with a characteristic rind and tangy flavor.
  6. Basque Country and Navarre: These two regions are known for the production of Idiazábal cheese, one of the oldest cheeses in Spain. The use of sheep’s milk and traditional smoking give it a distinctive and deep flavor.

Other Lesser-Known Spanish Cheeses

Tronchón Cheese (Aragón)

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  • Milk: Sheep or a blend (sheep and goat).
  • Characteristics: It has a peculiar shape (a small mound in the center) and a mild, slightly tangy, and herbal flavor. It is very little known outside of Aragón, but it is a historic cheese that is even mentioned in “Don Quijote de la Mancha.”
  • Texture: It can be semi-cured or cured, with a buttery texture.

 

Serena Cheese (Extremadura)

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  • Milk: Merino sheep.
  • Characteristics: Similar to Torta del Casar, it is a creamy and spreadable cheese with an intense and slightly bitter flavor. It is made with vegetable rennet and has a texture similar to torta, but it is even less known internationally.
  • Curiosity: It is also served by cutting off the top, as if it were a container of melted cheese.

 

Gamonéu Cheese (Asturias)

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  • Milk: A blend of cow, sheep, and goat.
  • Characteristics: This semi-cured cheese has a smoky and mild flavor with a slightly spicy touch. Its more traditional version is “Gamonéu del Puerto,” which is made in the Picos de Europa and has an even more rustic and smoky touch.
  • Curiosity: Although it is less known than Cabrales, it is a true Asturian gem with a complex flavor.

 

Flor de Guía Cheese (Gran Canaria, Canary Islands)

  • Milk: Goat and sheep.
  • Characteristics: With a mild and slightly bitter flavor, this Canarian cheese is made with vegetable rennet and has a creamy texture when young. It is very little known outside the islands but has a long tradition.
  • Awards: It has been awarded several times in international cheese competitions.

Majorero Cheese (Fuerteventura, Canary Islands)

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  • Milk: Goat.
  • Characteristics: It has a firm texture and a buttery flavor with notes of nuts and a slight tang. It is somewhat better known in the Canary Islands, but outside the islands, it is a treasure waiting to be discovered.
  • Curiosity: It can be found in versions covered with paprika, herbs, or oil.

 

Spanish cheeses are an essential part of the country’s gastronomy and represent the cultural and geographical diversity of Spain. From soft and creamy cheeses to stronger and spicier ones, there is a wide variety for all tastes. They are not only a delight on their own but also pair exceptionally well with other foods and beverages, offering endless possibilities at the table.

 

Would you like to know more about Spanish cheeses? Visit our mentta blog and don’t miss any articles.

 

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