Spanish cheeses Spanish cheeses Cabrales cheese ( Spanish queso de Cabrales, Asturian quesu Cabrales) is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on availability, can also be blended with some goat and/or sheep milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in Asturias, in northern Spain. ...more on Wikipedia about "Cabrales cheese"
Idiazabal cheese is a pressed cheese made from unpasturized milk that can only come from the latxa breed of sheep in the Basque region of Spain. It has a somewhat smokey flavor, but is usually unsmoked. ...more on Wikipedia about "Idiazabal cheese"
Manchego cheese is a sheep's milk cheese made in the La Mancha region of Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour and small holes. It ranges from mild to sharp, depending on how long it is aged. ...more on Wikipedia about "Manchego cheese"
Mató ( IPA [mə'to]) is a Catalan fresh cheese made from cow or goat milk, with no salt added, similar to ricotta or curd cheese. It is usually served with bee honey, as a dessert. The mató from Montserrat mountain is famous. ...more on Wikipedia about "Mató cheese"
Torta del Casar is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Caceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese. It is aged for at least sixty days. The fully ripe cheese has a creamy consistancy in the center, and is traditionally eaten by slicing off the top and scooping out the inside. ...more on Wikipedia about "Torta del Casar"
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