Various types of cheese are made in Spain and some are very famous throughout the world. Depending on the location, cow`s, goat`s or sheep`s milk can be used as raw material. Certain regions tend to have a more famous cheese than others, but Manchego cheese is one of the best known throughout Spain
We have selected some of the most appreciated cheeses in Spain, from various regions and internationally awarded, PDO or PGI, among them “Tetilla“ Cow Cheese (PDO), “Manchego“ Sheep Cheese (PDO), Goat Cheese “Beato de Tábara“ and Fresh or Cured Goat Cheese from “Murcia“ (PDO).
“Manchego“ Cheese (PDO)
Manchego cheese is a Spanish cheese made from the milk of sheep of the Manchega breed. Artisanal Manchego cheese is made with raw milk (not pasteurized) from cattle registered with the regulatory council of the appellation of origin. It is protected by designation of origin in the Manche region. The aging time of this cheese varies from 2 months to 2 years.
Starting with the fresh Manchego, only aged for two weeks, it is produced in minimal quantities and is hardly found outside its region of origin. We suggest to pair this cheese with Blackberry Extra Jam with Hazelnut and Nutmeg.
Cured Manchego, the one with the highest production, generally matures between three and six months, reminiscent of a delicate nutty aroma, and can be paired with ‘Bravo de Esmolfe’ Apple Extra Jam with Cinnamon.
Finally, the intense aged Manchego cheese, aged between one and two years, with more pungent and spicy aromas. In Spain, Manchego is served in traditional tapas, cut into triangular slices and can be accompanied with Blackberry Extra Jam with Hazelnut and Nutmeg.
Tetilla Cheese (PDO)
Tetilla cheese is a cow cheese made in Galicia whose characteristics, ingredients and production are regulated by Protected Designation of Origin (PDO). It owes its name to the shape of the female breast. It is soft and creamy and milk from Rubia Galega cows is preferably used in its production. A cheese for daily and continuous consumption, with good culinary applications. The consumption of cheese in Spain has essentially been reserved, at two specific times, at the time of dessert, either at the end of lunch or dinner, and at snack. Always tended to eat it without any preparation at most, companions vary, in addition to bread, it can be nuts, honey, applesauce or marmalade or grapes.
We suggest that you pair this cheese with ‘Bravo de Esmolfe’ Apple Extra Jam with Cinnamon.
The Bravo de Esmolfe apple, PDO, is an apple with a unique aroma, juicy, sweet and at the same time acidic. The pulp and epidermis are whitish and soft, sometimes with pink to reddish spots. Known since the century. XVIII, is originally from the village of Esmolfe (Penalva do Castelo, Portugal).
The tasting should be done with cheese at a temperature of 16-18ºC (which is not cold in the mouth), so all the smells, aromas and textures are released. For this, it is essential to take it out of the fridge once before the scheduled time for consumption, if you want to properly appreciate the characteristics.
Murcia Cheese in Wine (PDO)
Typical and unique product in Europe, resulting from doubly bathing the Murcian goat cheese in red wine from the region, especially the Jumilla wine, during its maturation. Among its sensory characteristics, the ivory white color of its dough, its reddish garnet color, its peculiar creamy and elastic texture stand out. Minimum maturation: 30 days. The flavor of this cheese is medium, semi-cured, acidic and not too salty, with aromas of the fresh lactic family, especially cream, butter and goat's milk. It is a cheese that can be served as a tapa with Raspberry and Redcurrant Extra Jam with Verbena or Persimmon and Orange Extra Jam with Walnuts and ‘Douro’ Muscatel. Consumption with young red wines with grape varieties such as cabernet or merlot is recommended..
How to make a unique Spanish cheese board?
Follow our suggestions below for the best combinations for various cheeses from Spain. We suggest some flavors to accompany, with Spanish Cheeses:
- ‘Bravo de Esmolfe’ Apple Extra Jam with Cinnamon
- Blackberry Extra Jam with Hazelnut and Nutmeg
- Raspberry and Redcurrant Extra Jam with Verbena
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