Cheese is one of the most emblematic products of Spain. The more than 100 cheeses of all kinds that exist in Spain today are part of the historic legacy left by the many peoples and cultures that have inhabited their territories. Its enormous variety is due also to the geographic and climatic diversity of Spain that conditions from the species of origin of the milk to the methods of elaboration.
CHEESE AND CLASSIFICATION
Made with cow’s milk, sheep, goat or mix. Cheese made from hard or soft pasta. Fresh and cured cheeses. A great variety that does not surprise in Spain given the ancestral presence here of cows, sheep and goats, the terrain and the diverse microclimate and the techniques used in its elaboration, influenced by the cultural entrance of the different towns that inhabited and inhabit the Peninsula.
The shape of the cheeses also varies and can be round or rectangular, of different sizes, and with different colored shells – often engraved – sometimes also smoked, rubbed with oil or used ingredients in their elaboration, such as wine, spices , ashes or algae.
CHEESES FROM SPAIN
Along with large-scale industrial production, there are also small dairy industries that produce artisanal cheeses that retain their authentic characteristics and traditional flavor. Cheeses with special nuances that together with the appellations of origin of quality, (Manchego, the best known, Torta de Casar, Idiazabal, Cabrales …) endow the national production with singularity.
KNOW HERE ALL THE DISTINCTIVE QUALITY OF SPANISH CHEESES AT EUROPEAN AND REGIONAL LEVELS
KNOW HERE ALL ABOUT SPANISH CHEESE PROCESSORS