A cheesy adventure here as we talk about the different types of Spanish cheese. I do like cheese, my pretense is for a cheese board to finish a meal over a sweet dessert. Wash this down paired with a nice glass of Port and I’m a happy chap.
Spain is a country rich in culture, art, and tradition, and its cheeses are no exception. Each region offers something unique, reflecting its diverse landscapes and history. From the cool northern hills to the sunbaked plains of La Mancha, Spanish cheeses carry the flavours of their home. In this article, we take you on a journey through ten of Spain’s finest cheeses, exploring where they come from, how they’re made, and how best to enjoy them, including some delightful wine pairings and dishes.
TIP; Check out this Sagrada Familia Jamón, Cheese and Wine Experience if you are visiting Barcelona.
L.et’s embark on a cheesy adventure, exploring ten of Spain’s most celebrated cheeses.
1. Manchego
Hailing from La Mancha, Manchego is arguably Spain’s most famous cheese. Made from sheep’s milk, it’s typically aged for a minimum of 60 days, but the best Manchegos are aged for up to two years. The flavour profile ranges from mild and nutty to intense and piquant, depending on the aging period.
- Region: La Mancha
- How it’s Made: Arguably the most famous Spanish cheese, Manchego is produced from the milk of Manchega sheep in the plains of La Mancha. It’s aged anywhere from 60 days to over a year, with the older versions having a sharper, nuttier flavour.
- Wine Pairing: A good Rioja is a perfect partner for Manchego, complementing its nutty character with the fruity richness of Tempranillo.
- Dish Suggestion: Manchego works wonderfully in a simple tapas platter, drizzled with a touch of olive oil. For something more elaborate, try it grated over a warm sopa de ajo (garlic soup), where it adds depth to the broth.
2. Idiazabal
This Basque cheese, made from sheep’s milk, is renowned for its buttery texture and slightly smoky flavour. It’s often produced in the mountainous regions of the Basque Country, lending it a distinctive character. Idiazabal pairs well with a fruity Albariño from Rías Baixas or a Basque Txakoli. Enjoy it on a toasted baguette or as a snack with quince paste.
- Region: Basque Country and Navarre
- How it’s Made: Idiazabal is made from unpasteurised sheep’s milk, usually from the Latxa or Carranzana breeds. It is often lightly smoked, giving it a rich, earthy flavour reminiscent of the pastoral landscapes where it’s produced.
- Wine Pairing: A crisp, dry Txakoli from the Basque Country is an ideal companion, with its bright acidity balancing the smokiness of the cheese.
- Dish Suggestion: Idiazabal is fantastic grated into a tortilla de patatas, the smokiness elevating the comforting flavours of this classic Spanish omelette.
3. Tetilla
Originating from Galicia, Tetilla is a small, conical-shaped cheese made from cow’s milk. Its creamy texture and mild flavour make it a versatile cheese.
- Region: Galicia
- How it’s Made: Named after its distinctive breast-like shape, Tetilla is made from cow’s milk and has a creamy, mild flavour with a slight tang. The cheese has a smooth and soft texture, making it an accessible delight.
- Wine Pairing: Pair Tetilla with an Albariño, also from Galicia. The crisp, fruity notes of Albariño contrast beautifully with the soft, creamy nature of the cheese.
- Dish Suggestion: Tetilla melts superbly, making it ideal for a pulpo a la gallega (Galician-style octopus) gratin. The mild creaminess balances the spiced paprika and tender octopus.
4. Mahón
Hailing from the Balearic Islands, Mahón is a semi-hard cheese made from sheep’s or goat’s milk. It boasts a rich, nutty flavour with a hint of saltiness.
- Region: Menorca, Balearic Islands
- How it’s Made: This cow’s milk cheese is pressed and aged in humid caves, acquiring a robust, salty tang that speaks to Menorca’s maritime climate. The cheese can be semi-cured or fully cured, each providing its own levels of complexity.
- Wine Pairing: A glass of Chardonnay, preferably unoaked, pairs nicely with Mahón, complementing its saltiness with a subtle, buttery finish.
- Dish Suggestion: Grate Mahón over roasted potatoes for a Mediterranean twist on patatas bravas, or simply enjoy it with a drizzle of local honey for a salty-sweet treat.
5. Cabrales
This blue cheese from Asturias is known for its strong, pungent flavour and creamy texture. Made from a mixture of cow’s, goat’s, and sheep’s milk, Cabrales is often aged in caves, allowing it to develop a distinctive blue-green mold.
- Region: Asturias
- How it’s Made: Cabrales is a powerful blue cheese made from a blend of cow’s, goat’s, and sheep’s milk. It is aged in natural limestone caves, which allow the Penicillium mould to flourish, resulting in a piquant and creamy blue.
- Wine Pairing: A sweet Pedro Ximénez sherry balances the intense, tangy punch of Cabrales, creating an exquisite flavour experience.
- Dish Suggestion: Cabrales is incredible in a salsa de Cabrales, a rich sauce often used to top steaks or even roasted vegetables, bringing a burst of umami to the dish.
6. Roncal
Another Basque cheese, Roncal is made from sheep’s milk and boasts a firm texture and a flavour that ranges from mild to slightly spicy.
- Region: Navarre
- How it’s Made: Roncal is made from raw sheep’s milk and aged for several months. It has a firm texture and a nutty, slightly spicy taste. This cheese embodies the rustic charm of the Pyrenean mountain pastures.
- Wine Pairing: Roncal pairs well with a robust red wine such as Ribera del Duero, whose tannins help cut through the cheese’s richness.
- Dish Suggestion: Enjoy Roncal melted over roasted peppers and crusty bread for a hearty pintxo, or grate it into a hearty stew for added depth and texture.
7. Payoyo
This Andalusian cheese is made from goat’s milk and is known for its creamy texture and subtle flavour. It’s often aged in caves, giving it a slightly nutty character.
- Region: Andalusia
- How it’s Made: Payoyo is made from either goat’s milk, sheep’s milk, or a combination of both. This cheese has a creamy, yet slightly crumbly texture, with a flavour profile that is rich, grassy, and slightly tangy.
- Wine Pairing: Try Payoyo with a dry Fino sherry, which accentuates the tangy freshness of the cheese while adding a saline note.
- Dish Suggestion: Crumble Payoyo over a fresh salad of baby spinach, walnuts, and honey, where its creamy and tangy notes shine through.
8. Majorero
Hailing from the Canary Islands, Majorero is a semi-hard cheese made from goat’s milk. It has a salty, tangy flavour with a hint of smokiness.
- Region: Fuerteventura, Canary Islands
- How it’s Made: Made from goat’s milk, Majorero is a semi-hard cheese that can be aged and rubbed with pimentón (paprika) or gofio (a type of Canarian flour). Its flavour is both nutty and herbal, often carrying hints of the island’s wild herbs.
- Wine Pairing: Pair Majorero with a fruity Malvasía from the Canary Islands to highlight its subtle floral notes.
- Dish Suggestion: Majorero is perfect for a queso asado con miel (grilled cheese with honey), a traditional Canarian dish that combines the smokiness of the grilled cheese with the sweetness of honey.
9. Burgos Cheese
This soft cheese from the region of Burgos is made from cow’s milk. It has a creamy texture and a slightly tangy flavour. Burgos cheese is often enjoyed with honey or membrillo (quince paste).
- Region: Castilla y León
- How it’s Made: Burgos cheese is a fresh cheese made from sheep’s or cow’s milk. It has a soft, smooth, and almost jelly-like texture with a mild, milky taste. Unlike many other Spanish cheeses, it is unaged.
- Wine Pairing: A young Verdejo pairs well with Burgos cheese, providing a light, fresh contrast that enhances the delicate creaminess of the cheese.
- Dish Suggestion: Burgos is often used in salads, or you can serve it drizzled with honey and sprinkled with nuts for a light dessert. Alternatively, it works well in revuelto con setas, a scrambled egg dish with mushrooms.
10. Torta del Casar
This Spanish blue cheese is made from sheep’s milk and has a creamy texture with a strong, pungent flavour.
- Region: Extremadura
- How it’s Made: This cheese is made from raw sheep’s milk and coagulated with thistle rennet, which gives it a creamy, almost runny texture. The flavour is intense, earthy, and slightly bitter, perfect for those who love bold cheeses.
- Wine Pairing: A full-bodied Garnacha pairs beautifully with Torta del Casar, its rich fruitiness providing a counterpoint to the cheese’s complexity.
- Dish Suggestion: Traditionally, Torta del Casar is enjoyed by cutting off the top and dipping crusty bread into the creamy centre. You could also add a dollop to mashed potatoes for an indulgent side dish that bursts with flavour. It’s also delicious baked with garlic and herbs!
Spanish Cheese FAQs
What is the most popular cheese in Spain?
The most famous cheese in Spain is undoubtedly Manchego. Made from the milk of Manchega sheep, it’s a favourite across the country, often served as a tapa in bars and restaurants. Apart from Manchego, other well-loved Spanish cheeses include Cabrales, Idiazabal, Tetilla, and Mahón.
What is the best Spanish cheese?
In 2022, at the Gourmet Cheese Championship, the top honour for “Best Spanish Cheese” went to Olavidia, made by Quesos y Besos. This exceptional cheese is crafted from goat’s milk in Málaga and matured for 15 to 20 days. It has a rich aroma and a complex, bold flavour that captivated the judges.
How many types of Spanish cheese are there?
Spain produces over 100 different types of cheese, with 26 of them earning Protected Designation of Origin (PDO) status, which recognises their unique regional quality. Spanish cheeses are often made from blends of cow, sheep, and goat milk, resulting in an incredible variety of tastes and textures.
What is fresh Spanish cheese?
Fresh Spanish cheese, known as queso fresco, is a soft cheese that hasn’t been aged or cured. It’s mild in flavour—occasionally a little salty—and has a delicate, creamy texture. Rather than being enjoyed on its own, queso fresco is often used as a topping or as an ingredient in recipes, adding a touch of creaminess to various dishes.
What are the different types of Spanish cheese?
Spanish cheese can be divided into three broad categories:
- Fresco (fresh) – Soft and unripened, without any curing or ageing.
- Semi-curado (semi-cured) – Aged for a few months, offering a balance between soft texture and developing flavour.
- Curado (cured) – Aged the longest, resulting in a firmer texture and a more intense, pronounced taste.
Summing Up
From the rolling plains of La Mancha to the volcanic landscapes of the Canary Islands, Spain’s cheese-making traditions are as diverse as its geography. Each of these cheeses tells a story of its region, its people, and the animals that graze on its land. So next time you’re in Spain, or even at your local cheese shop, why not embark on your own Spanish cheese adventure? Your taste buds will thank you!
