Spanish Cheeses

Queso Manchego is a pressed cheese made from raw or pasteurized ewe's milk of the Manchega breed that grazes freely on the pastures in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo. When produced from raw milk, Manch... READ MORE

Mató is a sweet, unsalted, unfermented, fresh cheese produced in the Spanish region of Catalonia. It is traditionally served as a dessert with honey or jam, known as mel i mató. In Catalonia, the cheese is regularly sold whe... READ MORE

Cabrales is a blue cheese made from raw, unpasteurized cow's, goat's, and sheep's milk. The cheese is aged for 3 to 4 months in limestone caves in the region of Asturias in Spain. This artisan cheese is not injected with bacteria, but ins... READ MORE

This Spanish dairy product is a type of fresh cheese that is typical of the northern regions of Spain and is traditionally made with sheep’s milk. Its name, cuajada, means curdled in Spanish, and it refers to the method of ... READ MORE

Torta del Casar is a cheese made from unpasteurized sheep’s milk in the districts of Los Llanos de Cáceres, Sierra de Fuentes and Montánchez in the province of Cáceres near the Portuguese border. It is named aft... READ MORE

Queso Zamorano is a cheese made from the milk of Churra and Castellana sheep breeds in the province of Zamora, in Castilla y León. It has a characteristic herringbone pattern imprinted on the top and bottom and a ... READ MORE

Queso Iberico is a traditional pressed paste cheese with a natural rind. This hard cheese is made from a combination of cow's, sheep's, and goat's milk, and the ratio is often altered according to seasonal availability of the milk. The te... READ MORE

Murcia is a mountainous region known for high-quality goat milk products such as this soft-ripened goat milk cheese log. Young caña is mild and creamy with refreshing lemony notes. As it ages, the cheese gets a sharp and intense flavor with... READ MORE

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 w... READ MORE

Manchego curado is a variety of Manchego cheese that's in the third stage of aging. The cheese is made from sheep's milk and it's aged from 3 to 6 months. The texture is semi-firm, smooth, and creamy. The flavors are mild, pleasant, sweet... READ MORE

Manchego semicurado is a variety of Manchego cheese that's in the second stage of aging. The cheese is made from sheep's milk and it's aged from three weeks to four months. Its texture is semi-firm, while the flavors are somewhat milder t... READ MORE

Cana de Oveja is a traditional soft-ripened cheese hailing from Murcia. The cheese is made from pasteurized sheep's milk and it's similar to the French Bucheron because it also comes in the shape of a log. Underneath its bloomy r... READ MORE

Queso de Burgos is a Spanish cheese made from pasteurized or unpasteurized cow's and sheep's milk. The cheese has a pure white color, and it is traditionally shaped into a wheel with characteristical ridges on top. Its texture is silky an... READ MORE

Tupí is a traditional Catalan cheese made from cow's, goat's, or sheep's milk that is mixed with liqueurs or olive oil. The cheese is fermented in a clay pot (called tupí, hence the name) and has an intense, spicy, tangy, an... READ MORE

Manchego viejo is a variety of Manchego cheese that's in the fourth and final stage of aging. The cheese is made from sheep's milk and it ages from a year to two years in natural caves. The texture is firm and crumbly, while the color is ... READ MORE

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... READ MORE

Roncal is a full-fat pressed cheese produced in the Roncal Valley in the autonomous community of Navarre. It is made from December to July using raw milk from Rasa and Lacha sheep reared on the registered farms in the de... READ MORE

Traditionally produced in the Province of Las Palmas in the Canary Islands, Queso Majorero is a semi-hard cheese made from raw milk of the Majorero goat breed. It is sold in three varieties depending on the maturation stage: youn... READ MORE

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 butt... READ MORE

Manchego fresco is a variety of Manchego cheese that's in the first stage of aging. The cheese is made from sheep's milk. Manchego fresco is bone white in color and it's aged for about two weeks. The aromas and flavors are... READ MORE

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... READ MORE

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. Wh... READ MORE

Queso Palmero is a semi-hard cheese made from raw Palmera goat's milk, a local breed that perfectly adapted to the climatic and orthographic conditions of La Palma Island. The cheese is salted using sea salt from the island, and ... READ MORE

Queso Mallorca is a Spanish cheese hailing from Mallorca. The cheese is made from blended milk of local cows, goats, and/or sheep. It comes in three varieties, depending on the aging period: semi-cured (at least 20 days), cur... READ MORE

Queso Payoyo is a Spanish cheese made with a mixture of goat's and sheep's milk from local Payoyo goats and Grazalema sheep. Its flavor is rich and tangy, the rind is cross-hatched, while the texture is creamier and softer than Manchego, ... READ MORE

Tronchón is a traditional cheese produced in the eponymous village. The cheese is made with raw or pasteurized cow's, goat's, and sheep's milk. Goat's and sheep's milk is mostly used, but some versions add cow's milk to the combina... READ MORE

Queso Nata de Cantabria is a hard cheese produced in the region of Cantabria and in the basins of the rivers Urdón and Cervera. It is made from unpasteurized milk of Friesian cows reared in the area. The cheese is aged for at least... READ MORE

Gamoneu is a full-fat, ripened cheese made from raw cow's, goat's or sheep's milk in the area of the municipalities of Cangas de Onís and Onís in the Autonomous Community of Asturias. This cheese is lightly smoked and has st... READ MORE

Picón Bejes-Tresviso is a blue cheese made with cow's, sheep's and goat's milk, produced in Cantabria, in the north of Spain. It is made by loosely placing hazelnut-sized curds in the mould, allowing sufficient air to circulate and... READ MORE

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... READ MORE

La Peral is a Spanish blue cheese produced in a remote area of Asturias by Esther Alvarez and her husband Jose Luis Lopez. The cheese is named after a local village and it's made from a blend of pasteurized cow's milk and sheep's cream. I... READ MORE

Sarró de Cabra is a traditional cheese produced in Moia near Barcelona. It's made from pasteurized goat's milk and usually ages for 2 months. Sarró de Cabra is typically wrapped in a napkin that gives the cheese a distinctiv... READ MORE

Monte Enebro is a soft-ripened Spanish cheese produced in the region of Avila by Rafael Báez and his daughter Paloma. The cheese is made from pasteurized goat's milk and ages for 6 to 8 weeks. It's shaped into a log, or to be more ... READ MORE

Peñamellera is a Spanish cheese hailing from the region of Asturias. It's made from cow's milk, but goat's or sheep's milk is added only during spring and summer for extra flavor. Underneath its natural rind, the texture of the bod... READ MORE

Also known as Torta de La Serena, this soft cheese is produced in the Spanish southwestern province of Badajoz and made exclusively with raw, whole milk from the Merino sheep breed. To coagulate the milk, only wild milk thistle rennet is ... READ MORE

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 ch... READ MORE

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 Montañ... READ MORE

La Leyenda is a small Spanish cheese produced in La Mancha. The cheese is made from raw sheep's milk and it's aged for a full year before consumption. La Leyenda is rubbed with olive oil and herbs, then soaked in brandy or sherry for a we... READ MORE

Selva is a traditional cheese produced in Fornells de la Selva, hence the name. The cheese is made from pasteurized cow's milk and it usually ages for one month before consumption. Due to the usage of full-fat cream, the aromas are very p... READ MORE

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... READ MORE

Murcia goat cheese is traditionally produced in the southeastern Spanish region of Murcia which is known as the home of the Murciano-Granadina goat, the best milk producing breed in the country. Depending on the length of aging, ... READ MORE