Spain knows how to make cheese. With 25 Protected Designations of Origin (PDO) and one Protected Geographical Indication (PGI), each region brings its own flavor to the table. Climate, soil, landscape and animals all play a role. The result? A wide variety of cheeses made from cow, sheep, goat, or mixed milk. Let’s break them down by category.

Cow’s Milk Cheeses

Arzúa-Ulloa

Straight from Galicia. This soft cheese has a mild and slightly salty taste, with a subtle tang. Think creamy, but not too strong.

Fromatge de L’Alt Urgell i La Cerdanya

Made in Lleida and Girona. Aged for at least 45 days. Expect a creamy texture and a sweet, rich aroma. Smooth on the tongue, easy on the stomach.

Mahón

Born on Menorca. It comes in two styles: semi-cured (aged two months) and cured (up to ten months). Young Mahón is mild and springy. Aged Mahón gets firmer, sharper and more intense.

San Simón

Smoked with birchwood after three weeks of aging. This Galician cheese is firm, smoky and full of flavor. Great for lovers of bold cheeses.

Tetilla

Recognizable by its unique cone shape. This soft cow’s milk cheese from Lugo and A Coruña is creamy, slightly tangy and super smooth. It’s made from milk of Frisona, Rubia Gallega and Pardo Alpina cows.

Sheep’s Milk Cheeses

Queso de Burgos

Originally made with sheep’s milk, but now often mixed with cow’s. This fresh white cheese is soft, moist and mild. Great in salads or on toast.

Idiazabal

Made from Latxa sheep in the Basque Country and Navarra. Aged two to six months. Smoky, tangy and smooth. Some versions are naturally smoked, giving them extra punch.

Manchego

The king of Spanish cheeses. Made only from Manchega sheep in Castilla-La Mancha. Firm, nutty and slightly acidic. Comes in different aging levels—from young and creamy to old and crumbly.

Roncal

From the Roncal Valley in Navarra. Made with raw sheep’s milk. Aged for at least four months. Flavors go from mild and buttery to spicy and sharp. The thick grey-blue rind gives it character.

Serena

Crafted in Extremadura using Merino sheep milk. Aged for two months. It’s soft and spreadable when young. The flavor gets bolder with age.

Goat’s Milk Cheeses

Camerano

A fresh goat cheese from La Rioja. It’s light, tangy and best enjoyed chilled. Great as a snack or dessert.

Ibores

Produced in Extremadura. Small, round and rustic. The reddish rind hides a creamy and white interior. Expect a buttery, slightly salty and mildly spicy taste.

Majorero

From Fuerteventura, made with milk from Majorera goats. Texture: firm but creamy. Flavor: mild at first, spicier as it ages. Some versions are coated in paprika, gofio or oil.

Mató

A fresh cheese from Catalonia. Made from goat’s milk and often eaten as dessert with honey. Not to be confused with cottage cheese.

Mixed Milk Cheeses

Cabrales

A blue cheese from Asturias. Made from a mix of raw cow, goat and sheep milk. Aged in natural caves. It’s intense, salty and strong. Not for the faint of heart.

Quesucos

Small and mighty. Made in northern Spain, mainly Cantabria and Asturias. They weigh about 1 kg and can be smoked or plain. Either way, they pack flavor.

Quesucos de Liébana

A regional variant from western Cantabria. Made with a blend of cow, sheep and goat milk. Aged at least two months. Smoked versions have a brown rind and smoky aroma. Non-smoked ones are firm and pale yellow.

So Many Cheeses, So Little Time

Spain doesn’t do boring when it comes to cheese. Each one reflects the landscape, livestock and traditions of its region. This list just scratches the surface. Want more? Grab a knife and a cutting board. There’s plenty left to slice through.

(c) picture: www.economiadigital.es