The most appreciated varieties of Spanish cheeses

The main varieties of Spanish cheeses are appreciated throughout the world. Spain is a country that gives rise to all types of cheeses, from cured to semi-liquid, also coming from different origins. In our country we can enjoy all types of cheeses, the main varieties of which we analyze below.

10 designations of origin of cheeses from Spain

Spain is a country with a rich cheesemaking tradition, and as a result, it has several Denominations of Origin (D.O.) that protect and guarantee the quality and authenticity of its cheeses, ensuring that they are produced according to traditional methods and in specific regions. Below we list some of the most notable

Denominations of Origin of cheeses in Spain:

Manchego Cheese: Produced in the La Mancha region, this is perhaps the most famous Spanish cheese. It is made with sheep´s milk from the Manchega breed and has a firm texture and a very particular flavor.

Cabrales Cheese: Originally from Asturias, this blue cheese is matured in natural caves. It is strong and spicy, made with cow, sheep or goat milk.

Mahón-Menorca Cheese: Produced on the island of Menorca, it has a variable texture that can range from soft to very cured, and is made with cow´s milk.

Idiazábal Cheese: Originally from the Basque Country and Navarra, it is made with sheep´s milk of the Latxa and Carranzana breeds, and is often smoked.

Tetilla Cheese: This Galician cheese is shaped like a breast, hence its name. It is smooth and creamy, made with cow´s milk.

Ibores Cheese: Produced in the province of Cáceres, it is a goat cheese with a firm texture and a slightly spicy flavor.

Serena Cheese: Originally from Badajoz, this cheese is made with Merino sheep´s milk and has a soft and creamy texture.

Majorero Cheese: From the Canary Islands, specifically from Fuerteventura, it is made with Majorero goat milk.

Zamorano Cheese: It is a sheep´s cheese with a firm texture and a characteristic flavor.

Murcia Cheese: There are two protected varieties, Murcia Cheese and Murcia Wine Cheese. Both are made with Murcian goat milk.

These are just some of the numerous Denominations of Origin of cheeses in Spain. Each guarantees that the product meets strict quality standards and is made according to specific traditions. By choosing cheeses with these certifications, consumers can be sure they are enjoying authentic Spanish flavors.

Cheese Curds García Baquero 930 Gr.€22.44Cheese Idiazabal natural La Vasco Navarra 1,2 kg.€38.87Cheese Manchego Artesano Curado Artequeso 1 Kg.€31.99Goat cheese Asunción 1/2 piece 1,5 kg.€31.80

Main varieties of Spanish cheeses

Each cheese reflects the rich tradition and gastronomic culture of our country. These are some of the main varieties of Spanish cheeses that, as you will see, in some cases coincide with the main designations of origin:

Manchego Cheese: As we noted previously, it is the most internationally recognized Spanish cheese. It is made with sheep´s milk from the La Mancha breed.
Murcia Cheese with Wine: From the region of Murcia, this goat cheese is bathed in red wine during its ripening process, giving it a distinctive flavor and purple rind.
Afuega´l Pitu Cheese: Another Asturian cheese, it is one of the oldest cheeses in Spain. It has a creamy texture and a very strong flavor.
Roncal Cheese: Originally from Navarra, it is made with sheep´s milk and has a firm texture and robust flavor.
Payoyo Cheese: Produced in the Sierra de Cádiz, it is made mainly with goat milk of the Payoya breed, although it is sometimes mixed with milk from Grazalemeña merino sheep.
San Simón da Costa Cheese: From Galicia, it is tear-shaped and smoked with birch wood, which gives it a characteristic flavor.
Flor de Guía Cheese and Queso de Guía: From the Canary Islands, specifically Gran Canaria. Although the production process is similar, the flavor of both is very different.
La Peral Cheese: Another Asturian blue cheese, but softer compared to Cabrales. It is made with cow´s milk and has a slightly spicy flavor.
Majorero Cheese: Originally from Fuerteventura, in the Canary Islands, this cheese is made with Majorera goat milk and can have variations with paprika or gofio in the rind.
Torta del Casar Cheese: Produced in the province of Cáceres, it is famous for its creamy and unctuous texture. It is made with sheep´s milk and has a powerful flavor.
Garrotxa Cheese: Originally from Catalonia, particularly from the La Garrotxa region, it is a goat cheese with a gray moldy rind.
Valdeón Cheese: It is a blue cheese produced in the province of León, in the Picos de Europa National Park. It is made with a mixture of milks and has an intense flavor.
Los Beyos Cheese: From the Asturian and Leon regions of the Picos de Europa National Park. It is produced with cow, sheep or goat milk.
Pata de Mulo Cheese: Typical of Castilla y León, especially the province of León. It is made with sheep´s milk and has a cylindrical shape.

These varieties are just a small sample of Spain´s cheese wealth. Each region has its own cheese with unique characteristics that reflect local traditions.

At Your Spanish Shop we offer you the possibility of tasting a wide variety of cheeses from Spain, and you can receive them through international shipments if you need it.