There are few issues I really like greater than an excellent cheese plate—particularly if that plate is piled excessive with Spanish cheese. Spain will not be as well-known as its northern neighbor within the cheese world, however that is positively on account of an absence of selling and never an absence of spectacular cheese!
From the creamy uncooked cow’s milk of Arzúa-Ulloa to the sharp aged blends of sheep’s milk in cured Manchego, Spanish cheese runs the gamut of texture and style. This is an introduction to the highest 20 Spanish cheeses to attempt!
A Quick Historical past of Spanish Cheese
Spanish cheesemaking traditions return 1000’s of years. The smoked cheeses of Cantabria in northern Spain, for instance, had been traded in Rome through the first centuries of the fashionable period when Spain was underneath Roman rule.
By the 13th century, phrase of Spanish cheese had unfold north to Britain, the place merchants hauled in heaps of Mahón cheese from the Balearic Island of Menorca.
These days, over 30 quality-regulated cheesemaking areas weave throughout the nation, from the blue cheese caves of northern Spain to the smoky grilled cheeses of the Canary Islands.
Many Spanish cheeses have Protected Designation of Origin (Denominación de Origen Protegida in Spanish, or DOP). This implies each side of their manufacturing is regulated—from which hills the animals can graze on to how humid the curing room (or cave!) could be.
In accordance with the Spanish Ministry of Agriculture, “Protected Designations of Origin (DOP) and Protected Geographical Indications (IGP) are the system utilized in our nation for the popularity of differentiated high quality, ensuing from distinctive and inherent options, as a result of geographical surroundings through which the uncooked supplies are produced and the merchandise are made, and the affect of the people issue concerned.”
You may search the complete database of Spanish DOP and IGP merchandise to get extra particulars about every one!
Sorts of Spanish Cheese – The Fundamentals
Spanish cheeses could be divided into three principal lessons:
- Fresco: contemporary cheese that hasn’t been cured or aged
- Semicurado: semi-cured cheese that is been aged for two–3 months
- Curado: cured cheese that is been cured for upwards of 4 months
As of 2022, over half of the virtually 7.5 kilos of cheese consumed per capita in Spain was fresco or semicurado. However lots of the nation’s most prized cheeses are the aged and intense quesos curados.
Of the 150+ several types of cheese made in Spain, these are the Spanish cheeses that I want my fridge was by no means with out.
1. Arzúa-Ulloa
The place it is from: This pale yellow cheese comes from Galicia within the northwestern nook of Spain. This wet area is legendary for its cattle, raised for each beef and cheese, which graze throughout its vivid inexperienced hills. The actual cows that produce the milk for Arzúa-Ulloa graze alongside the banks of the Ulloa River close to the city of La Coruña.
The way it’s made: The creamy tender Arzúa-Ulloa is produced utilizing uncooked or pasteurized cow’s milk and is cured for no less than six days.
Why it is particular: Whereas Arzúa-Ulloa just isn’t essentially the most well-known sort of Galician cheese (that title goes to the provocatively formed Tetilla cheese—see beneath), it’s, for my part, essentially the most scrumptious.
This cheese is fantastically creamy and wealthy. There are few extra scrumptious desserts in all the nation than a thick piece of hearty village bread topped with a big slice of Arzúa-Ulloa cheese and a liberal layer of candy membrillo (quince paste).
2. Cabrales
The place it is from: The northern area of Asturias, close to the Bay of Biscay.
The way it’s made: The milk for this sturdy blue cheese comes from cows, goats, and sheep which have grazed solely within the Picos de Europa mountains.
Queso de Cabrales could be made with uncooked cow’s milk alone, however the very best and most conventional is blended with uncooked goat’s milk and sheep’s milk too. As soon as the cheese wheels are shaped, they’re cured for two–4 months in humid mountain caves all through the Picos de Europa.
Why it is particular: The key to Cabrales is within the caves. These mountainous cheese hideouts are oases of penicillin, a bluish-green mildew that provides Cabrales its spicy kick. This sturdy cheese is in contrast to some other within the nation—in truth, it was named the greatest cheese in Spain in 2013.
3. Manchego Curado
The place it is from: The arid plains of La Mancha that cowl central Spain.
The way it’s made: Manchego cheese is produced, in fact, by Manchego sheep. This native breed of sheep is discovered nearly totally within the central Spanish area of La Mancha.
After the cheese wheels are shaped and pressed, they’re soaked in salty water for no less than 5 hours and as much as two days. The cheese is then aged for no less than 60 days and a most of two years.
Why it is particular: It is believed that cheese much like modern-day Manchego has been produced on this area from the identical breed of sheep for the reason that Bronze Age. 1000’s of years later, Manchego has grow to be essentially the most well-known Spanish cheese each at dwelling and overseas.
Manchego varies massively in taste and texture relying on how lengthy it has been aged, from a salty and easy semicurado to a crystallized and spicy curado. It is usually served by itself in skinny triangles, permitting the pure taste of this storied cheese to shine.
4. Mahón
The place it is from: Menorca, the second-largest Balearic Island, situated between the Valencian coast of Spain and the Italian island of Sardinia.
The way it’s made: Artisanal Mahón is created from uncooked cow’s milk. The curd is formed right into a sq. utilizing a particular cotton material known as a fogasser. Industrially produced Mahón is commonly pasteurized and shaped into its basic sq. form utilizing industrial molds.
Mahón is available in three ranges of maturation:
- Tierno: tender and buttery, cured for 21–60 days
- Semicurado: the preferred sort with its attribute orange crust, cured for two–5 months
- Curado: the strongest and most intense sort, cured for at the very least 8 months
Why it is particular: Mahón is among the solely pure cow’s milk cheeses made exterior of northern Spain. The salty Mediterranean winds give it a really slight taste of the ocean. Mahón is extraordinarily fashionable with Spanish cooks, who use it for all the things from stuffing cannelloni to topping greens.
5. Herreño
The place it is from: El Hierro, the westernmost island within the Atlantic archipelago of the Canary Islands.
The way it’s made: Queso Herreño is made nearly totally of goat’s milk with a touch of cow’s and sheep’s milk (about 15 p.c mixed). The wheels of cheese are smoked over the wooden from fig bushes and the trunks of prickly pear cactus.
Why it is particular: Herreño places all different grilled cheeses to disgrace. This tender cheese varieties a heavenly crust when pressed right into a sizzling griddle, leaving the middle dreamily melty. After being liberally drizzled with native Canary Islands palm honey, it is positively addicting.
6. Torta del Casar
The place it is from: Cáceres, a UNESCO World Heritage metropolis within the southwestern area of Extremadura, not removed from the Portuguese border.
The way it’s made: Torta del Casar is produced from uncooked milk from Merino and Entrefino sheep. Curiously, the milk is curdled utilizing the pure coagulants discovered within the purple thorny flowers of cardoon thistles. The cheese is cured for no less than two months.
Why it is particular: The identify says all of it. “Casar” refers to Cáceres, town the place the cheese is made. “Torta” means “small cake,” referring to the slumped cake-like form of the cheese.
Its attribute rounded edges are due to the thistle flowers, that are a really gentle coagulant and do not give the cheese a really agency rind. Because the cheese ages the rind slumps and rounds underneath the burden of the creamy goodness inside.
Torta del Casar, which was named one of many 24 greatest cheeses on the planet by Condé Nast Traveler, would be the most enjoyable Spanish cheese to eat. Moderately than slicing it into triangles, you chop the highest rind off to create what seems to be like a pot of cheese. Unfold it with a knife or dive straight in with a spoon!
7. Idiazabal
The place it is from: The northern provinces of Navarre and the Basque Nation, simply south of the French border.
The way it’s made: Queso Idiazabal is created from the uncooked, unpasteurized milk of Latxa and Carranzana sheep. It is cured for no less than two months and sometimes between 4 and eight months. Most Idiazabal is evenly smoked, including to its easy, nutty taste.
Why it is particular: Idiazabal is a kind of go-to cheeses. It doesn’t overpower a meal, nor does it want any accompaniments. I like to have it readily available to eat alone as a snack or, particularly with Idiazabal curado, to grate over pasta or greens. Idiazabal additionally goes completely with a thick spreading of selfmade membrillo, a candy pink quince paste.
8. Tetilla
The place it is from: Galicia, within the northwestern nook of Spain.
The way it’s made: Tetilla cheese is created from the milk of particular varieties of cows (Friesian, Alpine Brown, and Rubia Gallega). It is aged for wherever from 10 to 30 days, making it comparatively tender and delicate in comparison with another Spanish cheeses.
Why it is particular: That is essentially the most well-known Galician cheese, thanks in no small half to its identify: tetilla means “teat” in Spanish. It is known as this as a result of the conical form of the cheese resembles a breast! Tetilla is easy and buttery—nice for spreading on crackers or pairing with salty Spanish ham.
9. Murcia al Vino
The place it is from: The area of Murcia in southeastern Spain, situated on the coast between Almería and Alicante.
The way it’s made: Murcia al Vino is created from unpasteurized goat’s milk and is aged for no less than 30–40 days. It will get its identify—and distinctive burgundy-colored rind—from the ultimate step within the manufacturing course of: after maturing, it is soaked in native pink wine!
Why it is particular: The darkish pink rind of this cheese hides a ravishing vivid white middle. It has a singular taste because it’s made solely from the milk of native Murciana goats, and its excessive fats content material makes it splendidly creamy. Nevertheless it’s nonetheless agency sufficient to serve sliced, usually alongside nuts or bread—and naturally Spanish wine!
10. Ibérico
The place it is from: Like Manchego, queso Ibérico is made within the La Mancha area of central Spain, southeast of Madrid.
The way it’s made: Ibérico cheese is created from cow’s milk, goat’s milk, and sheep’s milk. It should include not more than 50% cow’s milk, and a minimum of 15% goat’s milk and 15% sheep’s milk. The semicurado varieties are aged from 1–3 months, and the curado varieties are aged from 3–6 months.
Why it is particular: As its considerably generic identify could recommend, this is among the hottest cheeses in Spain! It is very comparable in look and style to Manchego, with the primary distinction being that Manchego solely incorporates sheep’s milk. Queso Ibérico is oily, nutty, and completely scrumptious.
11. Majorero
The place it is from: Fuerteventura, one of many Canary Islands.
The way it’s made: Majorero cheese is created from the milk of Majorera goats raised on Fuerteventura. It may be aged for wherever from 8 days to 60+ days, and the flavour varies accordingly (the much less time it is aged, the milder the style).
Why it is particular: Majorero cheese is a logo of Fuerteventura. It is usually rubbed with oil, paprika, or gofio (a typical Canarian flour created from toasted grains like wheat and corn). It may be loved as a snack, for dessert, or grilled (much like Herreño).
12. Roncal
The place it is from: The Roncal Valley of Navarre in northern Spain, bordering Aragon and France.
The way it’s made: Roncal cheese is created from uncooked sheep’s milk, particularly from Latxa and Rasa sheep. It is aged for at the very least six months, and could be acknowledged by the grey mildew on its rind.
Why it is particular: This was the primary Spanish cheese to be granted DOP standing again in 1981! It has a powerful and unmistakable taste, with notes of nuts and olives.
13. Queso de L’Alt Urgell & La Cerdanya
The place it is from: The comarcas of L’Alt Urgell and La Cerdanya within the Catalonian Pyrenees in northeast Spain.
The way it’s made: Queso de L’Alt Urgell y La Cerdanya is created from pasteurized milk from Friesian cows. It is ripened in extremely humid caves for at the very least 45 days, and sprayed with a tradition that provides it a particular scent.
Why it is particular: Its identify could also be a mouthful, however this Catalonian cheese is unquestionably price searching for out. It has a lightweight brown rind and a barely tender texture. You may also discover it labeled as “Urgèlia,” which is a model identify created by the Cadí Cooperative that produces it.
14. La Serena
The place it is from: The comarca of La Serena in Extremadura, close to Badajoz.
The way it’s made: La Serena cheese is created from the milk of Merino sheep and the identical coagulant utilized in Torta del Casar. It is aged for no less than 60 days.
Why it is particular: There are two varieties: the youthful model known as Torta de La Serena and is creamy and scoopable. This model is similar to Torta del Casar, nevertheless it has a milder taste because it’s made with solely Merino sheep’s milk and fewer coagulant. If the cheese is aged for longer it turns into onerous, and known as Queso de La Serena.
15. Flor de Guía
The place it is from: Gran Canaria within the Canary Islands, and extra particularly Santa María de Guía on the northern aspect of the island.
The way it’s made: Flor de Guía cheese is made largely from sheep’s milk (at the very least 60%) with cow’s milk (lower than 40%) and generally goat’s milk (lower than 10%). It is curdled utilizing cardoon flowers, much like Torta del Casar and La Serena.
Why it is particular: This cheese takes the type of a flattened cylinder, and is usually embellished with a flower sample. Its taste depends upon the proportion of various sorts of milk and the way lengthy it is aged for. It is very consultant of Gran Canaria and is commonly utilized in native dishes.
16. Palmero
The place it is from: The small island of La Palma within the Canary Islands.
The way it’s made: Palmero cheese is created from unpasteurized milk from goats that graze freely on small farms. It is salted with sea salt and might both be contemporary or smoked. Like Majorero cheese, it is usually rubbed with olive oil or gofio.
Why it is particular: The signature cheese of La Palma displays its origins in a number of methods. Not solely is it created from native goats’ milk, nevertheless it’s additionally generally smoked utilizing native components like almond shells and cactus! It goes nice with mojo, an iconic Canarian sauce that is available in each pink (mojo picón) and inexperienced (mojo verde) variations.
17. Zamorano
The place it is from: The province of Zamora in Castile and León, in northwestern Spain.
The way it’s made: Queso Zamorano is created from the milk of native sheep and aged in cellars for round six months. The local weather of Zamora may be very chilly and humid, which supplies the cheese a singular taste. It is salty, nutty, and comparable in look to Manchego.
Why it is particular: This cheese has been made in Zamora for hundreds of years! There are tons of references to the area’s cheesemaking custom in historic texts, and there is archeological proof of its manufacturing relationship all the way in which again to the Bronze Age.
18. Queso Nata de Cantabria
The place it is from: The area of Cantabria on the northern coast of Spain.
The way it’s made: Queso Nata de Cantabria is created from the milk of Friesian cows and aged for at the very least seven days. Throughout growing older, the wheels of cheese are often rotated and cleaned.
Why it is particular: Not like different Spanish cheeses that use vegetable rennet, Nata de Cantabria is coagulated with an animal enzyme that comes from child cows. It is a tremendous buttery and scrumptious cheese!
19. Garrotxa
The place it is from: The comarca of Garrotxa in Girona, Catalonia.
The way it’s made: Garrotxa cheese is created from goat’s milk and matured in caves, which causes it to develop a blue-gray moldy rind. It is normally aged for 4–8 weeks, and wheels of Garrotxa are typically comparatively small.
Why it is particular: This cheese nearly disappeared from the map totally, however native farmers and younger cheesemakers made an effort to revive it within the early Eighties. Thank goodness they did, because it’s an exceptionally yummy and distinctive goat’s cheese!
20. Mató
The place it is from: Catalonia in northeastern Spain.
The way it’s made: This can be a contemporary cheese created from both sheep’s milk or goat’s milk. It is made by including a coagulant to boiled milk after which filtering it. No salt is added through the course of.
Why it is particular: As a result of it is not salty, mató is commonly eaten for dessert! There is a quite common dessert in Catalan delicacies known as mel i mató, which consists of mató cheese drizzled with honey—easy and satisfying!
Spanish Cheese FAQs
Positively Manchego! This cured sheep’s milk cheese from La Mancha is thought and liked world wide—and for good purpose. It is a tremendous flavorful and addictive cheese that pairs nicely with many different components of Spanish delicacies.
Greater than 150 several types of cheese are produced in Spain; 26 of them have DOP (Protected Designation of Origin) standing, and three have IGP (Protected Geographical Indication) standing. Spanish cheeses are available in all sizes, shapes, kinds, and flavors!
These two cheeses look comparable and are available from the identical area, however whereas Manchego is created from sheep’s milk, Ibérico is created from a mix of sheep’s, cow’s, and goat’s milk. And though Manchego is essentially the most well-known Spanish cheese, Ibérico could also be simply as fashionable!
That depends upon which cheese you are speaking about! Basically, Spanish cheese is particular as a result of it has a protracted historical past that is intently tied to the area the place it is produced. Every sort of Spanish cheese has its personal manufacturing strategies, traditions, taste, texture, look, and customary makes use of within the native delicacies.
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