Idiazabal is a traditional cheese made solely from raw sheep’s milk from the Latxa and Carranzana breeds, manufactured in the Basque Country and Navarre, Spain. It is a semi-hard cheese with a light brown rind and smooth texture.

While aging for a minimum of two months, Idiazabal develops a complex flavor with buttery and nutty aromas. This cheese had been traditionally stored near the fireplace, which produced a subtle smokey and sweet aroma without the cheese being directly smoked.

Arzùa-Ulloa is a cheese made from raw or pasteurized cow’s milk. This cheese is produced in Galicia, in Northwestern Spain, where it matures for at least 6 days. It is a mild cheese whose flavor is reminiscent to that of butter and yogurt.

One of the great blues of Europe, this Spanish cheese is produced in the Picos de Europa Mountains, namely the valley of Valdeón. The smooth and creamy Valdeón blue cheese is made from either pure cow's milk or a combination of cow's, sheep's, and goat's milk.

It is matured for about 45-60 days and sold wrapped in sycamore maple or chestnut leaves. Although it has all the character of a blue and a very intense, piquant flavor, Valdeón's bite is not as strong as the one in most other blue cheeses.

Cebreiro is an unripened or ripe, mushroom-shaped cheese made from pasteurised cow's milk produced in the province of Lugo. Monks from the village of Cebreiro first started making this cheese in the 9th century. The whole milk used in the making of this cheese comes from Galician blond, brown Swiss and Friesian cows.

Queso Tetilla is an aged semi-soft cheese made with the milk of Friesian, Swiss Brown and Rubia Galega cows in the region of Galicia. This cheese, ripened for a minimum of 7 days, has a typical pear-like shape with a pointed top, which is the reason why it's called tetilla, meaning nipple in Spanish.

Originating from the Cantabrian Mountains and traditionally produced within the Redes Natural Park in the Province of Asturias, Casín is a semi-hard to hard cheese made with raw, whole milk from the Asturiana de la Montaña, Asturiana de los Valles, and Frisona cow breeds.

Mahón-Menorca is a full-fat pressed paste cheese, made from pasteurized or raw full-fat milk from Brown Swiss, Friesian or Menorcan cows. This cheese is traditionally manufactured on the island of Menorca from local cows' milk. The milk must be fresh and without any preservatives or processed in any way.

San Simón da Costa is a cheese made from raw or pasteurized cow's milk of the Galician blond, Swiss brown, and Friesian breeds in the District of Terra Chá, in the province of Lugo. It is sold in two versions; large, which is aged for a minimum of 45 days, weighing between 0,8 and 1,5 kg, and the smaller Bufón, aged for at least 30 days with a final weight of between 0,4 and 0,8 kg.

Afuega'l Pitu is one of the most famous and oldest Spanish cheeses. It is a full-fat cheese, made from pasteurized whole cows’ milk, that has a very sharp and piquant flavor and is sometimes seasoned with a mixture of paprika and chili powder.