Spanish Cheeses
A wide variety of cheeses are made throughout the country of Spain.
Some of the Spanish cheeses are internationally renowned, such as the Manchego cheese of La Mancha. Some regions are better known for their cheeses than others; 23 cheeses are classified as Protected Designation of Origin (D.O.P.—Denominación de Origen Protegida) by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurized or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mold to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small quesitos.
A list of Spanish cheeses follows, grouped by an alphabetical ordering of geographic regions.
Read more about Spanish Cheeses: Andalusia, Aragon, Asturias, Balearic Islands, Basque Country, Canary Islands, Cantabria, Castile–La Mancha, Castile and León, Catalonia, Extremadura, Galicia, Murcia, Navarre, Valencian Community
Famous quotes containing the words spanish and/or cheeses:
“The Bermudas are said to have been discovered by a Spanish ship of that name which was wrecked on them.... Yet at the very first planting of them with some sixty persons, in 1612, the first governor, the same year, “built and laid the foundation of eight or nine forts.” To be ready, one would say, to entertain the first ship’s company that should be next shipwrecked on to them.”
—Henry David Thoreau (1817–1862)
“Some bring a capon, some a rural cake,
Some nuts, some apples; some that think they make
The better cheeses bring ‘em, or else send
By their ripe daughters, whom they would commend
This way to husbands, and whose baskets bear
An emblem of themselves in plum or pear.”
—Ben Jonson (1572–1637)