Spanish Cheese

Manchego Cheese: A sheep's milk cheese made in the La Mancha region of Spain. There are two types of Manchego cheese, one made from pasteurized milk and the other made from non pasteurized milk.

          It has a firm texture, dotted with tiny holes. Its aroma and taste are characteristic and excellent. Good served with crusty bread.

 

                                    

 

Idiazábal Cheese: Traditional, full-cream, un pasteurized, ewe's milk cheese made by the farmers and shepherds in the Basque Country and Navarra. It is pressed or semi-cooked before maturing, and has a distinctive, strong, smoky flavour.

 

 

 

 

Tetilla Cheese (D.O.*): From Galicia, this is one of the few spanish cheeses made from 100 per cent cow's milk. It can be either pasteurized or unpasteurized. It is a mild, creamy cheese, and is easily recognizable by its distinctive breast-milk shape.

 

 

 

Roncal Cheese (D.O.): A firm-textured, sheep's milk cheese from Navarra. It is pressed or semi-cooked and left to fully mature.  The flavour is strong, sharp and buttery.

 

 

 

Garrotxa Cheese: A white, artisan cheese made from the milk of Murciana and Granadina goats. It has a smooth, creamy texture and a mild, slightly sharp, nutty flavour.

 

 

 

 

 

 

Mahón Cheese: Made from the milk of Fresian and Menorquina cows in Menorca. It is a square-shaped cheese which is pressed but not cooked. It has a sharp, milky, slightly acidic, salty flavour and a moist texture.

 

 

 

Iberico Cheese: Made from a blend of cow's milk, sheep's milk and goat's milk, it is unbaked, pressed and short maturing. It has a mild, aromatic, creamy taste and is ideal for grating and for use is sauces.

 

 

 

  

Majorero Cheese: A pressed cheese from Fuerteventura in the Canary Islands. It is made from the milk of the island's own breed of goat, and is sold fresh or cured. It has a firm, buttery texture and a toasted aftertaste.

 

 

 

 

  

Fresh Burgos Cheese: The so-called Burgos cheese takes its name from the Castilian city where it is made. It is a fresh, soft, watery cheese made with sheep's milk. It is considered to be one of the most prestigious cheeses from Castilla y León, together with Villalón. It has a cylindrical shape, with grooves channelled down its sides and grooves marked on its surface. It does not have rind and has a compact, white paste, milky white in colour. It smells of fresh milk with a slight hint of acidity and salt. It is sometimes allowed to mature. Whether fresh or mature, it is an excellent product. It is generally accompanied by other products, like honey, quince or walnuts, and it is often present after dinner, as a dessert.

 

* D.O.= Denomination of Origin is document that guarantee the geographic origin of products and their qualities.

 

At Rioja, you can try the taste of Manchego cheese with “Plank of Mixed Spanish Cheese with Blueberry Jam”