Spanish Denomination of Origin Cheeses

Spanish Denomination of Origin Cheeses

Spanish cheeses are known for the permanent taste they leave on the palate after tasting. Behind the 46 cheeses with Denomination of Origin that France has, Spain occupies the second place with 26 cheeses with D.O. but they are cheeses that are characterized by their variety and quality, due to the diverse orography and climatology, and above all, for having more variety of native breeds, both in cattle, sheep and goats.

It is estimated that Spain produces around 150 different types of cheese. At present, artisan cheese makers in every corner of Spain make cheese in an artisan way but using the latest technologies. The different ways of making cheese have been passed down through the centuries from father to son/daughter.

In order to classify the types of cheeses, we can take into account many factors in addition to their region of origin: type of milk, type of coagulation, type of rind, fat content, ripening, method of production, technology used, etc.

The Denomination of Origin of cheeses is a quality label issued by the Regulatory Councils certifying that the cheeses comply with all the requirements to carry the D.O. on the label.

Below we have selected the most popular ones so that you can learn a little more about their features:

Idiazabal Cheese is made in the Basque Country and Navarra with milk from sheep of the Latxa and Carranzana breeds. In addition to being a D.O. cheese, it has also been declared a European Gastronomic Heritage.

It has a minimum maturity of 60 days. Its weight is between 1 and 3 kg. It has an intense flavor that lingers in the mouth after tasting and its texture is compact with little elasticity. It has a matte color ranging from ivory white to straw yellow, always homogeneous. Its odor is strong but at the same time pleasant.

Health: This cheese stands out for its high calcium content, which makes it the appropriate cheese to prevent osteoporosis. It also prevents tooth decay.

Cabrales Cheese is a type of blue cheese made in Asturias with cow's, goat's or sheep's milk.

It is matured in natural caves with high humidity. The weight is between 0.750g and 4kg. Among the flavors it can be spicy, salty, bitter or sour but not in excess, so that at the end of its tasting these intense flavors do not bother the palate.
flavors on the palate. The color of the cheese is homogeneous ivory white, which varies according to the type of milk, due to the growth of the fungus. penicillium also has a bluish-green color. Its smell is intense and penetrating.

On the last Sunday of August, the Cabrales Cheese Contest is held in Arenas de Cabrales.

Manchego Cheese is made in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, provinces that are covered by the Designation of Origin and is made with sheep's milk and is usually perfect for pairing with the wines of La Mancha. It has the Protected Designation of Origin at European level, thus recognizing its great gastronomic value.

It has a minimum maturation of 70 days. The color varies from white to ivory white depending on the ripening time.

Health: it contains a high proportion of proteins and vitamins such as A, D and E and also has a high calcium content.

Mahón Cheese is made in Menorca, with milk from cows of the Friesian, Friesian, Mahonesa or Menorcan breeds and/or Alpine Parada, sometimes it is allowed to be made with milk from Menorcan sheep with a maximum percentage of 5%. Its weight is between 1 and 4 kg.

This cheese has in the Denomination of Origin two types of protected cheeses that are made with the same basic processes but with certain differences that are seen in the final product, these two types are: Mahón-Menorca cheese, made in authorized industrial cheese dairies with milk that has gone through some process and/or preservation method and Mahón-Menorca Artesano cheese, made with raw milk, freshly milked in authorized artisan cheese dairies and which has not gone through any process and/or preservation method.

Its characteristics will depend on the type of cheese we are talking about: if it is tender its ripening time will be between 21 and 60 days, it has a yellowish white color with a white and elastic rind; if it is semi-cured the ripening time ranges between 2 and 5 months, it has a yellowish ivory color and certain touches of butter and nuts and its rind has an orange color; and if it is cured it will present a firm and hard texture, with a ripening time of 5 months, an intense flavor and with a spicy sensation.

Tetilla Cheese is made in Galicia with milk from cows of the Friesian, Brown Alpine and Blonde breeds. It is one of the most internationally known Galician cheeses. Its name comes from the memory of a breast or teat and is due to the funnels in which the milk is placed.
e is left to curdle. The Regulatory Council marks with very strict measures the whole process of conservation and transportation of the milk.

Its weight is between 0.5 and 1.5 kg. It has a mild and slightly acid smell and a white-ivory or yellowish color.

Torta del Casar Cheese is made in Extremadura with raw sheep's milk from the Merino and Entrefina breeds and vegetable rennet. The main quality and what makes it different from the others is its great creaminess, also characteristic of this cheese is that it combines very well with meats, pastas, mushrooms and sweets.

Its maturation is between 60 and 90 days, during this time the cheese is turned daily so that it reaches its perfect maturation; its color ranges from white to ivory and the rind is yellow and ocher. It has an intense smell and a very little salty flavor.

All cheeses under the protection of the Denomination of Origin must bear the relevant labels that guarantee the inviolability and/or quality of the product.

We have talked a little about the most known or consumed cheeses, but without a doubt, throughout the Spanish territory you will find fantastic artisan and native cheeses, all unique and rich and worthy of tasting at least once in a lifetime. Discover the world of cheese in Spain....