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.
Díaz Miguel Manchego, semi curado, D.O.P.Ref: CH02604more >
Tetilla D.O.P.Ref: CH00604more >
Organic Manchego semi curado, DOP wedgesRef: CH07602more >
Villarejo rosemary cheese, curadoRef: CH05303more >
De la Fuente, Villarejo semi curadoRef: CH05306more >
Torta de Barros mini, thistle rennetRef: CH00618more >
Villarejo Manchego, semi curado, D.O.P.Ref: CH05302more >
Vicente Pastor Zamorano Gran Reserva D.O.P.Ref: CH05205more >
Carpuela Manchego, semi curado, D.O.P.Ref: CH09301more >
Villarejo Manchego curado D.O.P.Ref: CH05301more >
Torralba Mahón artesano, semi curado, D.O.P.Ref: CH04101more >
Torta CañarejalRef: CH11101more >
Roncal D.O.P.Ref: CH10601more >
Torta de Barros, thistle rennetRef: CH00611more >
La Peral grande, buttery light blueRef: CH00610more >
Cabra del Tiétar, semi curadoRef: CH04602more >