Types of Spanish Cheese
As a European country with a deep-rooted culinary history, Spain boasts a cheesemaking tradition that has flourished for centuries. While Manchego might be its most famous export, Spanish cheesemaking offers far more.
The country is home to over a hundred unique varieties of cheese, many of which hold the prestigious Protected Designation of Origin (Denominación de Origen Protegida, or P.D.O.) status. This certification not only guarantees authenticity but also ensures that these cheeses are crafted in specific regions using time-honored methods. It’s also worth noting that the Manchego-type cheeses produced outside Spain, especially in the US, differ significantly from the authentic variation.
Unlike many other cheesemaking regions, Spain showcases an equal appreciation for diversity in its milk sources. While cow’s milk dominates production, goat’s and sheep’s milk feature prominently, each contributing to the distinctive flavors and textures that make Spanish cheeses so remarkable.
List of All Types of Cheeses From Spain
Most Spanish cheeses come in multiple varieties of firmness, depending on how long they are aged. Take Manchego, for example — while it’s widely recognized as a hard cheese, it also exists in several other forms: fresh (fresco), semi-hard or semi-cured (semicurado), and fully cured (curado). The same principle applies to other beloved Spanish cheeses like Mahón and Afuega’l Pitu, which offer a similar range of textures and flavors based on aging duration.
Here’s a list of Spain’s cheeses, featuring both the renowned and celebrated varieties as well as the lesser-known gems that are just as delightful. Use the filters to sort them according to their popularity and origin.
| Name | Popular | Taste & Texture | Uses & Pairings | |||
|---|---|---|---|---|---|---|
| Manchego* | Type: Hard | Sheep | Origin: Castile–La Mancha | Popular | Nutty, buttery, and tangy with a slightly crumbly texture and a ridged rind; good melting. | As a snack, in sandwiches tapas, pinchos, omelets, or with cured meats and olives |
| Mató | Soft | Sheep Goat | Catalonia | Popular | Mild, fresh, slightly sweet with a creamy texture; poor melting. | Often eaten with honey or fruit or used in desserts like “Mel i mató” |
| Tupí | Semi-soft | Cow Sheep | Catalonia | Popular | Smooth, creamy, tangy, and slightly salty with a soft, spreadable consistency; poor melting. | In sauces, spread on bread or crackers, or paired with wines |
| Palmero* | Semi-soft | Goat | Canary Islands | Popular | Mild, smooth, creamy, and slightly salty; good melting. | Grilled, smoked, added to salads, or paired with meats and vegetables |
| Torta del Casar* | Semi-hard | Sheep | Extremadura | Popular | Buttery, briny, and slightly bitter with a complex flavor and melt-in-th-mouth texture; poor melting. | Spread on bread, served with nuts, and used in desserts like “Mel i mató” |
| Idiazábal* | Hard | Sheep | Basque Country | Popular | Smoky, nutty, and savory; firm texture, with a golden brown rind; good melting. | Sandwiches, pinchos, pasta, casseroles, or served with quince jam. |
| Cabrales* | Semi-hard | Cow Goat Sheep | Asturias | Popular | Strong, tangy, and spicy blue cheese with a crumbly texture; good melting. | Served with bread, in salads, or melted in sauces |
| Zamorano* | Hard | Sheep | Castile and León | Popular | Rich, creamy, mild, and spreadable with a slightly bitter taste; excellent melting. | Fondou, sauces, sandwiches, casseroles. |
| Roncal* | Hard | Sheep | Navarre | Popular | Rich, nutty, and slightly sharp, with a firm texture and granular rind; poor melting. | Sandwiches, or grated over dishes like pasta, or paired with meats |
| Payoyo | Semi-hard | Goat | Andalusia | Popular | Nutty, tangy, and slightly spicy, with a golden-brown rind; good melting. | As an appetizer, in omelets, or melted in sauces |
| Tetilla* | Soft | Cow | Galicia | Popular | Creamy and tangy with a mild, buttery flavor and a stretchy texture; excellent melting. | Often eaten with honey or fruit, or used in desserts like “Mel i mató” |
| Mahón/Maó * | Hard | Cow | Menorca, Balearic Islands | Popular | Slightly salty, nutty, and tangy with a crumbly texture and a smooth, orange rind; good melting. | Eaten with bread, omelets, in salads, or grated over pasta |
| Burgos | Soft | Sheep | Castile and León | Popular | Fresh, mild, smooth, and creamy, yet crumbly; poor melting. | Salad topping, cheese boards, or served with honey and fruit |
| Ibores* | Semi-hard | Goat | Extremadura | Popular | Mildly salty, rich, and buttery, sometimes with a smoky flavor; good melting. | Served with bread or grated over dishes like salads or pasta |
| La Serena* | Soft | Sheep | Extremadura | Popular | Rich, creamy, and mildly tangy with a spreadable consistency; excellent melting. | Spread on bread, served with meats, and paired with Spanish wines |
| Garrotxa | Semi-soft | Goat | Catalonia | Popular | Earthy, mild, and slightly tangy, with a creamy texture and grayish rind; poor melting. | Eaten on its own, paired with crusty bread, roasted nuts, and fruits |
| Murcian Wine* | Soft | Goat | Murcia | Popular | Salty, tangy, and slightly nutty with a wine-washed rind and stretchy texture; good melting. | Served with bread, in salads, or as part of a cheese board |
| Arzúa-Ulloa* | Semi-soft | Cow | Galicia | Popular | Creamy, mild, and buttery texture with a slight tang; excellent melting. | Cheesy stews, cheesecake, crepes with cheese filling. |
| Afuega’l Pitu* | Soft or semi-hard | Cow | Asturias | Popular | Mild and creamy, sometimes spicy with the addition of paprika; comes in various shapes; poor melting. | Served with bread, in stews, or with cider |
| Cantabrian Cream* | Soft | Cow | Cantabria | Popular | Rich, creamy, and mildly tangy; poor melting | Spread on bread, crackers, served with nuts, used in sauces |
| Blanquet | Valencia | – | – | |||
| Cabanillas | Navarra | – | – | |||
| Cantabrian Cream Cheese | Cantabria | – | – | |||
| Casín* | Asturias | – | – | |||
| Castellano | Castilla and León | – | – | |||
| Cebreiro* | Galicia | – | – | |||
| Chistabín | Aragón | – | – | |||
| Echo y Ansó | Aragón | – | – | |||
| Flor de Guía* | Gran Canaria, Canary Islands | – | – | |||
| Formatge Mallorquí* | Mallorca, Balearic Islands | – | – | |||
| Fuente Palmera | Andalusia | – | – | |||
| Herreño | El Hierro, Canary Islands | – | – | |||
| La Peral | Asturias | – | – | |||
| Lesaca | Navarra | – | – | |||
| Llenguat | Catalonia | – | – | |||
| Majorero* | Fuerteventura, Canary Islands | – | – | |||
| Mató | Catalonia | – | – | |||
| Murcian Wine Cheese* | Murcia | – | – | |||
| Pañoleta | Andalusia | – | – | |||
| Pata de Mulo | Castilla and León | – | – | |||
| Patamulo | Castilla and León | – | – | |||
| Peñamellera | Asturias | – | – | |||
| Picón Bejes-Tresviso* | Cantabria | – | – | |||
| Quesaílla | Andalusia | – | – | |||
| Quesitos de Zuheros | Andalusia | – | – | |||
| Queso curado de oveja churra de Villadiego | Castilla and León | – | – | |||
| Queso de Acehúche | Extremadura | – | – | |||
| Queso de Áliva | Cantabria | – | – | |||
| Queso de Benabarre | Aragón | – | – | |||
| Queso de Biescas | Aragón | – | – | |||
| Queso de Brez | Cantabria | – | – | |||
| Queso de cazoleta | Aragón | – | – | |||
| Queso de El Burgo | Castilla and León | – | – | |||
| Queso de Gamonedo* | Asturias | – | – | |||
| Queso de Gata-Hurdes | Extremadura | – | – | |||
| Queso de la Gomera | La Gomera, Canary Islands | – | – | |||
| Queso de la Nucia | Valencia | – | – | |||
| Queso de la Siberia extremeña | Extremadura | – | – | |||
| Queso de la Vera | Extremadura | – | – | |||
| Queso de Lanzarote | Lanzarote, Canary Islands | – | – | |||
| Queso de las Alpujarras* | Andalusia | – | – | |||
| Queso de Los Beyos | Asturias | – | – | |||
| Queso de los Pedroches | Andalusia | – | – | |||
| Queso de Murcia* | Murcia | – | – | |||
| Queso de Oropesa | Castilla-La Mancha | – | – | |||
| Queso de Radiquero | Aragón | – | – | |||
| Queso de Sahún | Aragón | – | – | |||
| Queso de servilleta | Valencia | – | – | |||
| Queso del Tiétar | Castilla and León | – | – | |||
| Queso San Simón da Costa | Galicia | – | – | |||
| Queso Torta de Potes | Cantabria | – | – | |||
| Quesucos de Liébana* | Cantabria | – | – | |||
| Ribaforada | Navarra | – | – | |||
| Serrat | Catalonia | – | – | |||
| Tou dels Til·lers | Catalonia | – | – | |||
| Tronchón | Aragón, Valencia | – | – | |||
| Urbasa | Navarra | – | – | |||
| Urbiés | Asturias | – | – | |||
| Valdeón* | Castilla and León | – | – |
Are Spanish Cheeses Pasteurized
Traditionally, most Spanish cheese recipes have relied on unpasteurized milk to achieve their distinct flavors and textures. However, modern cheesemakers have had to adapt their methods to meet legal and market demands, particularly in countries like the United States, where cheese made from unpasteurized milk is generally prohibited unless aged for at least 60 days.
Still, some of Spain’s most iconic cheeses, such as Idiazabal and Torta del Casar, continue to be crafted using unpasteurized milk. These aged cheeses reflect the rich heritage of Spanish cheesemaking while complying with safety standards that allow them to reach a global audience.