Spanish Cheese

For a long time, Spanish cheeses remained in the shadow of French cheeses. However, Spain is truly a cheese powerhouse with a rich tradition of cheese-making that dates back to ancient Rome. Spanish cheeses are distinguished not only by their high quality but also by their great variety and original ingredients.

Spain is among the largest cheese producers in the world. More than 150 different types of cheese are made here, many of which are awarded at international competitions. Approximately three dozen Spanish cheeses have protected designation of origin (PDO). Cheeses are an integral part of Spanish cuisine. You will encounter them in every Spanish household, restaurant, and bar. In Spain, cheese is served as an appetizer, a part of the main course, a dessert, and of course, as tapas.

Basic Types of Spanish Cheeses

• Fresco (fresh)
  Fresco cheeses are fresh cheeses that age very briefly, usually only a few days. They have a mild, slightly tangy flavor. Among the most well-known Spanish fresco cheeses is Burgos, which originates from the province of the same name.
• Semicurado (semi-cured)
  Semicurado cheeses are semi-hard cheeses that typically age for several weeks to months. They have a more pronounced flavor and firmer consistency. An example of a semicurado cheese is Manchego, a traditional Spanish cheese made from sheep’s milk.
• Curado (cured)
  Curado cheeses are hard, long-aged cheeses with a strong flavor and aroma. They age for several months to years, during which they develop their characteristic taste and texture. Among the most famous curado cheeses are Idiazabal, a traditional Basque cheese made from sheep’s milk. Another excellent curado cheese is Roncal, which originates from Navarra.

🇪🇸 Tip: After a great Spanish food, make sure to experience some authentic Spanish flamenco. I attended a performance at Las Carboneras tablao flamenco in Madrid, which I highly recommend. However, performances are available all over Spain, and you can buy tickets in advance online.

Spanish Cheeses with Protected Designation of Origin (PDO)

Many Spanish cheeses have protected designation of origin (PDO – Denominación de Origen Protegida). This designation ensures that the cheese was made traditionally in a specific region and from local ingredients. Among the most famous Spanish PDO cheeses are:

• Manchego. A hard cheese made from sheep’s milk, originating from the La Mancha region. It ages for at least 2 months.
• Cabrales. A blue cheese made from cow’s, sheep’s, and goat’s milk, originating from Asturias. It is aged in natural caves, has a strong, spicy flavor.
• Idiazabal. A hard cheese made from sheep’s milk, originating from Basque Country. It ages for at least 2 months and has a smoky flavor due to being smoked over charcoal.
• Torta del Casar. A soft cheese made from sheep’s milk, originating from Extremadura. It has a creamy, slightly salty flavor.

The Most Famous Spanish Cheeses

• Manchego Cheese: The King of Spanish Cheeses.
  The hard Manchego cheese comes from the La Mancha region in central Spain. It is made exclusively from the milk of Manchega sheep, which graze on the vast pastures. Manchego ages for at least 2 months, with the best pieces aging up to 2 years. It has a creamy to golden color and a characteristic rind with a pattern reminiscent of woven fabric. The flavor is rich, mildly sweet with nutty notes. Manchego is excellent as a table cheese but also great for grating.
• Mahón Cheese: A Treasure from the Island of Menorca.
  The semi-hard Mahón cheese from the island of Menorca is made from cow’s milk and ages from 2 to 10 months. Dairy farming is the island’s second-largest source of income (after tourism). Mahón has a characteristic orange rind, a result of being regularly rubbed with olive oil and paprika during aging. The flavor is mild, milky with slightly salty and nutty tones. Older cheeses may have a spicy hint. Mahón is great as a table cheese but also perfect in salads or as part of tapas. Mahón is available in three maturity levels: tierno (aged 21 – 60 days), semicurado (aged 2 – 5 months), curado (aged at least 8 months).
• Cabrales Cheese: A Blue Gem from Asturias.
  Lovers of blue cheeses will adore Cabrales from the Asturias region in northern Spain. Cabrales is made from cow’s milk or a mixture of cow’s, sheep’s, and goat’s milk. Cabrales ages for 2 to 5 months in natural limestone caves, where high humidity promotes the growth of noble blue mold. It has a creamy to spreadable texture streaked with distinctive blue veins. The flavor is intense, spicy. Cabrales is perfect with wine or as part of sauces.
• Idiazabal Cheese: A Sheep’s Delight from the Basque Country.
  In the Basque Country in northern Spain, another gem was born – Idiazabal cheese. This hard cheese is made from sheep’s milk, which grazes on mountain pastures. It ages for at least 2 months, often longer. Idiazabal has an ivory to golden color and a smooth, firm texture. The flavor is rich, slightly sweet. Some variants are smoked during aging, giving them a characteristic smoky taste. Idiazabal is excellent as a table cheese or as part of tapas.
• Torta del Casar Cheese: A Creamy Delight from Extremadura.
  In the Extremadura region in southwestern Spain, Torta del Casar cheese was born. It ages for at least 2 months. It has a very soft, creamy to liquid texture that literally oozes out of the rind when served. The flavor is rich, creamy. Torta del Casar is traditionally served as an appetizer. The top part of the cheese is cut off, and the inside is spread on fresh bread. Highly recommended to try.
• Tetilla Cheese: A Galician Specialty in the Shape of a Breast.
  Galicia in northwestern Spain is home to the original Tetilla cheese. The name translates to “nipple” and refers to the characteristic shape of the cheese, resembling a woman’s breast. Tetilla is made from cow’s milk and ages for 2 to 4 weeks. It has a mild, elastic texture and a creamy white color. Tetilla is popular as a table cheese or as part of tapas.
• Majorero Cheese: The Magic of the Canary Islands.
  Majorero cheese comes from the island of Fuerteventura in the Canary Islands. It is made from the milk of local goat breeds, aging from 8 to 60 days, and during aging, it is rubbed with oil, paprika, and gofio (a typical Canary flour made from roasted grains). The flavor is intense, changing with the length of aging. The cheese has protected designation of origin (PDO). Majorero is excellent as a table cheese but also great in salads or as part of tapas.
• Zamorano Cheese: A Sheep Delicacy from Zamora.
  Zamorano is a hard sheep’s cheese made in the Spanish province of Zamora. It has a slightly yellowish color and a mildly spicy flavor. It matures for at least 100 days, but it can age for more than 6 months. During maturation, the cheese is rubbed with olive oil, which gives it its characteristic taste and aroma. Zamorano has Protected Designation of Origin (PDO) status and is made exclusively from the milk of Churra and Castellana sheep breeds. Zamorano is excellent as a table cheese but is also great for grating.
• San Simón da Costa Cheese: A Smoked Delicacy from Galicia.
  Galicia offers another unique cheese – San Simón da Costa. This semi-hard cheese is made from cow’s milk and is cold-smoked during maturation using wood from apple, pear, and eucalyptus trees. San Simón da Costa has a distinctive shape resembling a pine cone and a dark brown rind. The flavor is mild, slightly sweet, with a pronounced smoky taste. San Simón da Costa cheese is excellent as part of cold platters or tapas.
• Roncal Cheese: A Sheep Gem from Navarra.
  In the Navarra region of northern Spain, Roncal cheese was born. This hard cheese is made from the milk of the Rasa and Lacha sheep breeds. It matures for at least 4 months, often longer. Roncal has an ivory to golden color and a smooth, firm texture. The flavor is rich, slightly sweet. Roncal is excellent as a table cheese but is also great for grating. It was the first Spanish cheese to be granted PDO status (in 1981).
• Picón Bejes-Tresviso Cheese: A Blue Delicacy from Cantabria.
  In the Cantabria region of northern Spain, another blue gem was born – Picón Bejes-Tresviso cheese. This semi-hard cheese is made from a blend of cow’s, sheep’s, or goat’s milk. Picón Bejes-Tresviso matures for 2 to 5 months in natural limestone caves, where high humidity promotes the growth of noble blue mold. It has a creamy texture streaked with blue veins. The flavor is strong and spicy. The cheese has PDO status. Picón Bejes-Tresviso pairs wonderfully with wine or as part of sauces.
• Garrotxa Cheese: A Catalan Goat Specialty.
  In the Catalonia region of northeastern Spain, Garrotxa goat cheese was born. It is made from the milk of local goat breeds and typically matures for 4 – 8 weeks. Garrotxa has a semi-hard to hard texture and an ivory to gray color. The flavor is mild, slightly sweet.
• Palmero Cheese: A Goat Gem from the Canary Islands.
  On the island of La Palma in the Canary Islands, the unique Palmero goat cheese was born. It is made from the milk of local goat breeds and, like Majorero, is rubbed with olive oil and gofio. It can be fresh or smoked. The flavor is intense, slightly salty, and spicy with fruity and herbal notes. This cheese is excellent as part of tapas or salads.

Unusual and Unique Spanish Cheeses

Spain is also renowned for its unusual and unique cheeses. Among the most interesting are:

• Queso de Murcia al Vino.
  A semi-hard goat cheese from the Murcia region. After maturation, it is soaked in wine, giving it its distinctive color and flavor.
• Queso de Cabra con Trufa.
  A soft goat cheese with pieces of black truffle, originating from the Extremadura region. The truffle gives the cheese an intense aroma and flavor. My favorite Spanish cheese.
• Afuega’l Pitu.
  A soft cow’s milk cheese from Asturias. It matures under a layer of ash, which gives it an interesting natural rind.
• Queso de Aceite.
  A semi-hard sheep’s milk cheese from Andalusia. During maturation, it is rubbed with olive oil, which gives it a mild, slightly spicy flavor.

Unconventional Aging Methods of Spanish Cheeses

The aging process also plays a crucial role in cheese-making. During aging, cheeses develop their final flavor, aroma, and texture. The length and method of aging vary depending on the type of cheese. Some Spanish cheeses age for just a few weeks, while others for more than a year. Many Spanish cheeses age through unconventional methods, giving them a unique character. For example:

• Aging in Caves.
  Cheeses like Cabrales or Picón Bejes-Tresviso mature in natural caves, where high humidity and stable temperature create ideal conditions for the growth of noble mold.
• Aging in Cellars.
  Many hard cheeses, such as Manchego or Idiazabal, mature in cellars with controlled temperature and humidity.
• Aging Under Ash.
  Some cheeses, like Afuega’l Pitu, mature under a layer of wood ash, which regulates moisture and gives the cheese a distinctive flavor.
• Aging in Olive Oil.
  Cheeses like Queso de Aceite mature submerged in olive oil, which preserves them and imparts a mild, slightly spicy flavor.

Interesting Facts about Cheeses in Spain

• Manchego Cheese is one of the oldest cheeses in the world. Its history dates back to the Bronze Age.
• Cabrales Cheese is traditionally wrapped in chestnut or maple leaves, which impart its characteristic flavor and aroma.
• In some parts of Spain, cheeses are traditionally made in a leather pouch. The milk is poured into the pouch, rennet is added, and the pouch is regularly turned until the cheese reaches the desired consistency.
• Torta del Casar cheese is often served as a dessert. The top part of the cheese is cut off, and the inside is scooped out with a spoon and spread on fresh bread.
• Dozens of cheese festivals and markets are held in Spain, where you can taste and purchase local specialties. Among the most famous is the International Cheese Festival in Trujillo.

What is your favorite Spanish cheese?

Bon appétit!

🇪🇸 Tip: After a great Spanish meal, also go for authentic Spanish flamenco. I went to a performance of Las Carboneras tablao flamenco in Madrid, which I definitely recommend. Performances are held throughout Spain, and you can buy tickets in advance online.