Cheese, as you would expect from a country with a wide range of culinary
styles, also comes in a wide variety. Manchego is probably the most well
known outside of Spain.Sheep and goat cheeses are both common, the latter
in Andalucia, Extremadura and the Canaries (queso de cabra) Mixed milk
cheeses are also very common.In Spain quince (membrillo) paste, codoñate,
is often eaten with cheese.
A DE cheese made all over Spain. White, mild and buttery. Mixed milks,
at least 50% cows.
Similar to Manchego but a little more piquant
Firm white cheese, mellow.Goats milk
de Carzola pasteurized goats' milk from the hills. White and firm with
texture with a subtle piquancy.
Typical goats' cheese of the region.
fresh mixed milk cheese.
Golden ewes' cheese from near Cordoba.Stored in olive oil.
Pitu (or afuega el pitu) alpine cows' milk, spreadable but dry.(DO
various milks, matured, wrapped in chestnut leaves and matured in caves
in the Picos de Europa.(DO)
Strong white cheese, mixed or variable milks.
de Liébana Goat, cow and sheep mixed milk cheese from Camaleño
valley in Cantabria.(DO).
de Aliva Smoked over juniper wood. Cantabrian.
Three milk cheese similar to Cabrales from Cantabria.(DO)
Slightly smoked blue from Onis and Cangas de Onis. Less viened than Cabrales.
Cows' milk soft cheese from Liebana, Cantabria.
DO of Cantabrian semi-soft cows milk cheeses.
Firm, waxy, may be smoked, ewes' milk (Latxa sheep). (DO)
prensado Santander cheese, mild with yellow rind.
Unpressed mixed milk cheese.Also Cantabria.
goats' milk cheese from Fuerteventura.(DO)
cheese from La Palma (DO)
Canarian smoked goats cheese, "Queso Flor Valsequillo")
La Mancha ewes' milk cheese, sold from fresco, soft through semicurado
to curado, hard. Herringbone pattern on rind from the mould, depicting
the original esparto wrapping. (DO)
de Mulo ewes' milk Villalón
Cottage cheese. La Rioja
white, fresh, smooth, mild. ewes milk.
Mellow cows' cheese.
Similar to Manchego.
White fresh goats' cheese.
Toledo, pasturised goat
Goaty goats' cheese.
Fresh white sheeps' cheese
sheeps' cheese covered with rosemary
Valderon Blue cheese from Leon wrapped in maple leaves. Also known
as "Picos Blue".(DO)
cheese from Zamora.Straw coloured. Rind like Manchego (DO).
Enebro (Valle de Tietar) (right) semi cured white goats' cheese
in a penicillium mould.
coated with ash
Freisan cows' milk. Eaten young or old, sometimes preseved with oil and
paprika.Menorca in the Balearics (DO).
Hard goats' cheese
soft sheep cheese from Pyrenees.
d'Aran cows' milk
Greyish rinded mild goats cheese
Pujol Soft goats' cheese. Hand moulded.
Urgell y la Cerdanya Semi soft cows' cheese.
goats' cheese, white in colour, may have rind rubbed with paprika (DO)
del Casar ewes'
milk, soft centred.
Semi hard goat's cheese.
Yellow sheeps' cheese with holes.(DO)
de Barros (right) raw ewes' milk (and goats' milk version), excellent
soft centred cheese.
la Serena Ripened Serena with centre of ripe liquefaction.
young, mild and buttery with pleasant hint of sharpness, in shape of woman's
breast. Cows milk. (DO)
Simón (right) cows' milk cone shaped semi matured, slightly
smoked, looks like a darker Tetilla.
Pressed firm cows' cheese from Lugo.
Peral Soft ripened brie like cheese.
Ulloa (right, below), Gallego, Patela Mild soft creamy
Santo Rather like tetilla in a block.
al Vino A new goats cheese wine with a wine rubbed rind.(DO)
sheeps' cheese (DO)
Manchego look alike
hard, also know as Aragón.
Cows' milk, fresh clean taste.
Ewes' cheese like Burgos.
Fresh sheeps' cheese eaten young.
my opinion a big cheese not to miss
Denominación de Origin, regulated, from a specific geographical
Denominación Especifa, regulated, but not necessarily from a single