Calling all cheese fans: Creamy, nutty, tangy, or downright bold, Spanish cheeses have a flavour for every taste. Let’s take a quick tour of cheese in Spain.
Grab a glass of wine, or don’t! These cheeses are happy on their own. Let’s take a tasty tour of some of Spain’s finest.
Manchego
Probably the most famous Spanish cheese abroad, Manchego even pops up in Don Quixote. Made from Manchega sheep’s milk, it matures anywhere from 30 days to two years. Cylindrical in shape, its waxed rind shows the classic zigzag pattern of esparto grass. Young Manchego is mild and nutty, while the aged versions pack a punch with stronger, spicier flavours.
Cabrales
From Asturias, Cabrales is for those who like their cheese bold. This blue cheese is made with raw cow’s milk, sometimes mixed with goat or sheep milk, and matures in natural caves in the Picos de Europa. The result? A creamy, buttery interior with a strong, tangy bite that’s not for the faint-hearted.
Cheese in Spain: Mahón-Menorca
Hailing from the island of Menorca, Mahón-Menorca is a pressed, uncooked cheese with smooth edges. Made from Frisian and Menorcan cow milk, its flavour changes with age. Semi-cured cheeses are soft and mild, while the aged ones have rich aromas and a long-lasting taste.
Burgos
A soft, white cheese from the province of Burgos, this one is ready to eat just hours after production. Traditionally made from sheep’s milk, it is now often made with cow’s milk. Its gentle flavour pairs beautifully with honey, nuts, or in a fresh salad.
Torta del Casar
Despite the name, this cheese isn’t just from Casar de Cáceres, it spans 36 municipalities in Extremadura. Made from raw Entrefina sheep’s milk, the cheese has a soft, almost liquid interior and a semi-hard rind. Slice off the top, spread the creamy centre on bread, and enjoy at around 21 ºC.
Tetilla
A Galician favourite, Tetilla is named for its cone-like shape. Made from pasteurised cow’s milk, it has a mild, slightly salty flavour and a creamy texture. The straw-coloured rind is firm, and each cheese weighs roughly 1 kg.
Idiazabal
From the Basque Country and Navarra, Idiazabal is made from Latxa and Carranzana sheep’s milk. With a minimum ageing of 60 days, it has a firm texture and an intense, well-balanced flavour. It is so prized that at the Ordizia Fair, a winning wheel has sold for over €12,000.
Cheese in Spain: Quick guide
- Vaca (Cow): Smooth and creamy, flavour varies with age.
- Oveja (Sheep): Stronger flavour, firmer, higher in fat and protein.
- Cabra (Goat): Distinctive and intense, from soft to firm.
- Mezcla (Mixed): Combines two or more milks, like Ibores, which blends goat and sheep milk.
Over 30 cheeses have Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI), guaranteeing quality and authenticity.
