Buy cured cheese from Spain with Designation of Origin

In Spain, dozens of different cheeses are made, each with a series of different qualities. Buying cured cheese from Spain is the best way to enjoy the most intense flavours of our cheeses. Below, we will analyse their flavour and their production.

What characteristics does a cured cheese have?

A cured cheese is characterised by its firm texture and its intense and complex flavour, the result of a prolonged maturation process, generally between three and twelve months. During this time, the cheese develops a hard rind and a compact interior, with a consistency that can vary from semi-hard to hard. Its flavour is more pronounced than that of fresh or semi-cured cheeses, with notes that can range from slightly spicy to very aromatic.

The production of curd cheese begins with the selection of milk, which can be from cow, sheep, goat or a mixture of these. The milk is heated and rennet is added to coagulate it. Once the curd has formed, it is cut into small pieces to release the whey. The mixture is then heated again and stirred to continue separating the whey, and then placed into molds to be pressed, removing the remaining whey and shaping the cheese.

After pressing, the cheeses are soaked in brine to improve their preservation and enhance the flavor. Salt also helps form the rind of the cheese. After salting, the cheeses are placed in ripening chambers, where temperature and humidity are carefully controlled. During this period, the distinctive flavors and texture of the aged cheese develop.

During ripening, the cheeses are turned regularly to ensure even aging. The rind may be treated with oil, wine, or other coatings to protect the cheese and add flavor nuances. At the end of the ripening process, the aged cheese is ready for consumption, offering a complex experience in flavor and texture, ideal for enjoying alone or accompanied by other foods.

The qualities of Spain´s aged cheese

Spain´s aged cheese is known for its variety and quality, reflecting the country´s diverse regions and cheesemaking traditions. These cheeses stand out for their intense and complex flavours, developed over long maturation periods.

A particularity of Spanish cured cheese is the use of artisanal techniques that have been passed down through generations. These techniques include the use of natural rennet and traditional pressing and maturation methods, which contribute to the unique flavour profiles of each cheese. In addition, many Spanish cured cheeses boast protected designations of origin (PDO), which guarantee their authenticity and quality.

The climate and geography of Spain also play a crucial role in the production of cured cheese. The specific conditions of each region, such as altitude, temperature and humidity, influence the maturation process and the final characteristics of the cheese. This results in a rich diversity of cured cheeses, each with its own distinctive textures, aromas and flavours, representing the cultural and gastronomic richness of Spain.

Cheese Manchego Artesano Curado Artequeso 1 Kg.€31.99Sheep´s cheese old Flor de Esgueva 1 kg.€27.99Sheep cheese reserve Boffard 3 kg.€76.96

Types of cured cheeses in Spain

Manchego cheese

Manchego cheese is one of the most renowned in Spain, originating from the region of La Mancha. It is made exclusively from the milk of Manchega sheep, and its maturation period can vary from three to twelve months, which influences its flavour, which can range from mild to very intense and slightly spicy. The texture of the cheese is firm and compact, with a hard rind that shows marks from the traditional esparto mould. Manchego cheese has a Protected Designation of Origin (PDO), guaranteeing its authenticity and quality.

Idiazábal cheese

Produced in the Basque Country and Navarre, Idiazábal cheese is made from raw milk from Latxa or Carranzana sheep. This cheese has a strong and slightly smoky flavour, a result of its smoking process. The maturation lasts a minimum of two months, developing a firm texture and a hard, yellowish rind. Idiazábal also has a PDO.

Mahón cheese

Mahon cheese comes from the island of Menorca in the Balearic Islands. It is made from cow´s milk and can be aged for between two and ten months. During this time, the cheese is turned and rubbed regularly with olive oil and paprika, giving it its distinctive reddish rind. The flavour of Mahón cheese is complex, with notes of butter and nuts, and its texture varies from semi-hard to hard, depending on the ageing.

Cabrales cheese

Originally from Asturias, Cabrales cheese is a blue cheese made from raw cow´s milk, and sometimes with a mixture of sheep´s and goat´s milk. This cheese is aged in natural caves, where it develops its characteristic creamy texture and streaks of blue-green mould. The flavour is strong, spicy and salty.

At Your Spanish Shop we offer you a wide variety of Spanish cheeses with Designation of Origin, so that you can enjoy the most intense flavours anywhere in the world.