Spanish cheeses

Connecting the taste and quality of Spain with the world

Spain is a country with a rich cheese-making tradition, where each region carefully preserves its recipes passed down through generations. Thanks to diverse climates and livestock breeds, Spanish cheeses offer a wide range of unique flavors — from delicate and creamy to spicy, aged, and bold.

Types of cheese

Manchego (Queso Manchego)
The most famous Spanish cheese, produced in the La Mancha region from sheep’s milk. Its firm texture and rich nutty-spicy flavor make Manchego a perfect pairing for red wine and jamón. Depending on the aging period, the taste ranges from mild and creamy (semicurado) to intense and slightly crystallized (curado).

Cabrales

A renowned blue cheese from Asturias, made from a blend of cow’s, goat’s, and sheep’s milk. It matures in natural mountain caves, where its characteristic blue mold develops. Cabrales has an intense aroma and flavor, pairing beautifully with honey and strong wines.

Idiazábal

A traditional cheese from the Basque Country, smoked over oak or beech wood. Made from sheep’s milk, it has a firm texture, slightly nutty taste, and a hint of smokiness. Excellent for tasting sets and cheese boards.

Mahón (Mahón-Menorca)

Originating from the Balearic Islands, this cheese is made from cow’s milk and is known for its amber rind, buttery consistency, and subtle tanginess. Young Mahón is soft and creamy, while aged Mahón is spicy, salty, and full of aromas of sea and herbs.

Tetilla

A soft, creamy cheese from Galicia with a delicate texture and light milky flavor. It is easily recognized by its distinctive conical shape. Tetilla is perfect for baking, fondue, or simply as a light appetizer served with white wine.

Spanish cheeses are more than just a product — they are a part of the country’s gastronomic soul. They reflect the nature, climate, and traditions of their regions. Whether you choose the bold Cabrales or the delicate Tetilla, each flavor tells its own story — of the sun, the sea, the mountains, and the passion with which Spaniards craft their cheeses.

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