| Spanish Eating
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The Power of Cheese
If you are a cheese-lover, or the occasional cheese eater, well than you have come to the right country to experience the power of this food. With over a hundred different varieties of cheeses made in Spain, the options seem limitless.
Cheese types differentiating from fresh to cured, to fermented and blue-veined cover the full spectrum of cheese. And within this range, one must not forget that without milk these cheeses could not be formed. This is one essential characterisitic used production that must be recognized. Depending on the area, time of year, climate, or tradition, cheeses are made of cows, goats, or sheeps milk, also, a mixture of two or all three types of milks is very common.
Each cheese derives from a certain region in Spain, where there it is produced and highly respected. Some areas are considered D.O., which stands for The Denomination of Origin Regulatory Board, and this simply means that the board regulates the region where the cheese is processed and sold. The board protects the D.O. districts; by regulating production, the manufacturing process and the ingredients. Each cheese with a D.O. should be numbered, making everyone one of them a unique item. All products protected by a D.O. must be accompanied by the logo as proof of origin, with its unique number stamped. This allows for each cheese to obtain its authenticity, permitting for the cheese to be cherished by the people.
To make it easier for you to get to know some of the greatest Spanish cheeses better, we've selected a half dozen and related their histories and pairing recommendations. Click on each one and it will take you to each cheese's report: Cabrales, Idiazabal, Mahon, Majorero, Manchego, Tetilla.
Classification of Cheeses
Asturias: - Afueda´l Pitu
- Cabrales
- Casin
- Gamoneda
- Penamellera
- La Peral
- Picanon
- Porruga o Vidiago
- Taramundi, Urbies
- Vejiga Xenestosu
Cantabria: - Aliva
- Gamonedo
- Garmillas
- Picon
- Queso de Nata
Central Galacia: - Tetilla
- Ulloa
- Arzua
Western Galacia: - San Simon
- Cebreiro
Guia, Canary Island: - La Guia
Menorca, Baleric Islands: - Mahon
- Malorquin
Pyrenees: - Benasque
- L´Alt
- Llivia
- Mato
- Recuit
- Selva
- Urgell-Cerdanya
- Valle a´ Aran
Andalucia: - Albox o de los Fibrales
- Aracena
- Grazalema
- Ronda
Asturias: - Beyos
- Penamellera
- Rozagas
Cataluna:
- Cendrat o Montsec
- Garroxta o Pell Florida
- Mato
Extremadura: - Acenuche
- Fregenal
- Las Hurdes
- Los Ibores
- Quesailla
- La Siberia
Ibiza: - Fresco
Islas Canarias: - Conejero
- La Gomera
- Majorero
- El Nierro
- La Palma
Leon: - Babia
- Laciana
- Valdeteja
Levante: - Casoletta
- Fresco de Alicante
- Nuncia
- Servilleta o Tovallo
Murcia: - Fresco de Murcia
Rioja: - Cameros
Andalucia: - Calahorra
- Grazalema
Asturias: - Picanon
- Quemon
Cantabria: - Quesucos
Castilla de la Mancha: - Manchego
Castilla y Leon: - Bureba
- Burgos
- Castellano
- Iberico
- Zamora
Cataluna: - Serrat
- Tupi
Extremadura: - La Serena
- Torta del Casar
Levante: - Tronchon
Navarre: - Roncal
Pais Vasco: - Idiazabal
- Gaztazarra
Cows´ milk, Ewes´ milk, and Goats´ milk: - Ahumado de Aliva
- Cabrales
- Gamonedo
- Genestoso
- Herreno
- Iberico
- Penamellera
- Pido
- Quesucos de Liébana
- Tronchon
Ewes´milk and Goats´ milk: - Aliva
- La Calahorra
- Casin
- Casoleta
- Grazalema
- La Gomera
- La Nucia
- Servilleta
- Los Tornos
- Tronchon
Cows´ and Goats´ milk: - Armada
- Beyos
- Mato
Cows´and Ewes´ milk: - Anso-Hecho
- Burgos
- Flor de Guia
- Guia
- Malloquin
- Porrua
- Villalon
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