Cheeses
The geographical diversity of terroir in Spain has resulted in a great variety of cheeses; made from cows' milk in the north, sheep milk in the central plateau and goats' milk along the Mediterranean, the southern coast and the Canary Islands.
Their appearance is also shaped by the land, as many of the cheeses’ patterns or forms originate from whatever local material was available for making cheese moulds, whether it were the ceramic bowls of the Levante, the sycamore leaves and carved wood of the mountains or grass belts of the south and central plateau.
Even within cheese types (for example Manchegos) there are many varying maturities, all resulting in distinctions in taste and texture. There is no doubt that producing excellent cheese is a labour of love often carried out in extremely isolated areas of this vast country.
Torta de Barros, thistle rennetRef: CH00611more >
Tetilla D.O.P.Ref: CH00604more >
Díaz Miguel Manchego curado D.O.P.Ref: CH02602more >
Torta CañarejalRef: CH11101more >
Picos blue from Valdeón, cow and goat, I.G.P.Ref: CH00606more >
Villarejo Manchego, semi curado, D.O.P.Ref: CH05302more >
Payoyo semi curadoRef: CH08101more >
Ojos de Guadiana Aged Manchego D.O.PRef: CH04301more >
Don Alvaro Manchego curado, D.O.P.Ref: CH00627more >
Roncal D.O.P.Ref: CH10601more >
Torralba Mahón artesano, semi curado, D.O.P.Ref: CH04101more >
Grazalema with wheatgerm coatingRef: CH08102more >
Organic Manchego, Semi Curado, D.O.P.Ref: CH07601more >
Monte EnebroRef: CH04603more >
Cabra del Tiétar, semi curadoRef: CH04602more >
Vicente Pastor Zamorano, curado, D.O.P.Ref: CH05201more >