Spanish Cheeses

Spain has about 100 different varieties of Cheese. Every region has its own speciality, covering a full range of cheese types, from fresh to cured and fermented to blue-veined. One essential characteristic is the type of milk used in the production. Depending on the area, time of the year, climate, or tradition, cheeses are made of cows milk, sheep’s or goats’ milk, or indeed a mixture of all three.

In general cow’s milk cheeses are found in the north, along the Cantabrian coast, from Galicia to the Basque Country, and along the northern Cantabric Mountain Range and the Pyrenees. Sheep’s milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flats of Castilla-León, Castilla La Mancha, Aragón and Extremadura. And finally goat’s milk cheeses are found mostly along the regions of the Mediterranean coast, from Catalonia to Andalucia. In the islands, both Canary Islands as well as the Balearic, you will find mostly goat milk cheese, although also some cow milk ones, as well as mixed milk cheeses. Mixed milk cheeses are produced across the whole geography, with the predominant milk of each area being more used in the mixes.


Murcia Al'Vino

About Queso de Murcia or Murcian Al Vino is a pasteurised goat's milk cheese from the Murcia
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Manchego

About The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixo
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