Cheeses from Spain are traditionally in high demand along with cheeses from France, Italy and Switzerland. As in the case of wine, Spanish cheeses are not inferior to their famous European neighbors in their quality, taste characteristics and variety of varieties. The cheese counters of Spanish supermarkets, markets and delicatessens can delight and even surprise the most discerning customers.
Classification of cheeses in Spain
The main guide to the cheese world of Spain is the electronic catalog of cheeses published by the Ministry of Agriculture, Fisheries and Food. This catalog contains the most complete information on each registered type of cheese: the milk used, including the breed of goats, sheep and cows, the region and type of cheese, its physical and organoleptic properties and much more.
The Spanish cheese list has more than 600 varieties and includes all kinds and subtypes of cheese: aged and fresh, of varying degrees of hardness, with and without additives, with and without mold – everyone can find their favorites. And the goat and sheep cheeses of Spain are rightfully considered the best – the Spaniards have no equal in their production.
The classification of Spanish cheeses is as follows:
- Tierno: soft, fresh, delicate young cheese aged for about one week.
- Semi-curado: semi-cured, semi-soft cheese aged for 2 to 4 months.
- Curado: cured, mature, hard cheese aged for 4 to 6 months.
- Viejo: An old, hard cheese aged 10 to 12 months.
- Añejo: the oldest, smoked, hard cheese, aged up to two years.
Cheese producers in Spain, like wine producers, carefully honor and support regional traditions, preserve and pass on family cheese-making recipes from generation to generation. The authenticity of Spanish cheeses is confirmed by special marks: DOP (Denominación de Origen Protegida, which means “Protected Designation of Origin”), and/or IGP (Indicación Geográfica Protegida, which means “Protected Geographical Origin”).
But if there are more than 50 wine-making regions in Spain, then there are only 17 cheese-making regions. About 100 types of Spanish cheeses are protected by the DOP and IGP marks – precisely those that are produced in protected areas, and whose production is strictly regulated and quality is controlled. Outside Spain, their production under the same names is prohibited.
The best cheeses in Spain
The Top 10 cheeses in Spain, which are produced only within the country, include:
- Manchego cheese (Queso Manchego). There are semi-curado and curado. This is the most popular Spanish cheese, forever occupying the first place in the list of the best. Made from sheep’s milk in Castilla-La Mancha.
- Tetilla (Queixo Tetilla). Semi-soft cow’s milk cheese, a must-have on dessert cheese plates. Handcrafted in Galicia. The best accompaniment to it is quince marmalade.
- Cabrales (Queso de Cabrales). Blue cheese, which can be made from either cow’s milk or a mixture of cow, goat and sheep. Produced in Asturias and famous for its aroma.
- Torta del Casar. One of the most aromatic Spanish cheeses, made from sheep’s milk. Under the hard crust lies a viscous, tender cheese. Ideal for sparkling wine, perfectly complemented with nuts and grapes. Produced in Caceres and boasts a centuries-old history (the earliest mentions date back to the 13th century).
- Idiazabal. A hard sheep’s milk cheese produced in Navarre and the Basque Country. It is found in varying degrees of aging, and even smoked. It has long become the hallmark of the region and even has its own annual competition in the city of Ordisia.
- Majorero (Queso Majorero). Goat cheese produced on the island of Fuerteventura. Ideal warmed or baked.
- Ibores. A delicate semi-hard goat’s milk cheese produced in Caceres for at least six centuries.
- Bodega. A hard, aged cheese made from a mixture of goat’s and sheep’s milk in Lanzarote. Surprising with clearly audible notes of coffee and caramel.
- Tovayo (Tovallo or Servilleta). Valencian cheese made from a mixture of goat and sheep milk. The cheese mass is tied into a cloth napkin and thus ripened. When finished, it retains the shape of a knot.
- Roncal. Sheep cheese with a ripening period of at least 4 months. Produced in Navarre.
Of the Spanish cheeses that deserve mention, we also note Zamorano, Las Rrr, Betara, Pago “Los Vivales”, Añejo San Vicente, Cristo del Prado Semicurado, Gamoneu, Petitot Peq.
However, in addition to fine cheeses, Spain has many rare, handcrafted varieties that are difficult to find outside the regions. And they are what provide the incredible variety and range of cheese counters across the country. Such cheeses may not be marked with marks of origin, but this in no way detracts from their merits. As a rule, we are talking about small family cheese factories that are not ready to produce their products on an industrial scale, but at the same time are able to offer something unusual and original to the sophisticated public. Anything that is produced in small quantities and demonstrates its own style is often labeled “artesanal” or “artesano”: if you see one of these words on the label, you know that this is an artisanal cheese product made by the hands of a master.
Spanish cheeses are annually recognized as the best of the best in international competitions. Many such competitions are held within the country. Of the artisan cheese dairies, I would especially like to highlight the following:
- Rey Silo (Asturias),
- Savel (Lugo),
- Tondeluna (La Rioja),
- Castiblanco Caprí (Sevilla),
- Peña Blanca (Castellón),
- Son Mercer de Baix (Menorca, Baleares),
- Las Garmillas (Cantabria),
- Finca Pascualete (Cáceres).
It is impossible not to mention one of the most original cheeses not only in Spain, but also in the world – Tupi (Queso deTupi). It is produced in Catalonia in just three municipalities: Cerdanya, Alto Urgell and Pallars. The recipe for this cheese necessarily includes cow’s milk, strong alcohol and olive oil, and also allows you to add other ready-made cheeses and feta cheese if desired. The cheese matures for 1 to 3 months in clay pots, and is sold in them.
Living in a country that produces more than 600 varieties of cheese requires a lot: the average resident of Spain, according to various sources, eats from 8 to 12.5 kg of cheese per year. Indeed, no serious meal is complete without a solid cheese plate, let alone simple snacks with a glass of wine and a few pieces of cheese.
Where to buy cheeses from Spain?
The most popular types of Spanish cheeses are sold in supermarkets. There you can find ready-made cuts or pieces in vacuum packaging, or ask to make an assortment of your choice. A slightly more interesting assortment is presented in cheese and sausage shops and city markets. And for the rarest and most unusual cheeses you will have to go to gourmet stores and regional food stores.