Spanish cheeses come in many varieties. Here is a list with some of the most famous Spanish cheeses and an explanation of the labels of different cheeses in the supermarket.

Names of cheeses you may come across in the supermarket:

Fresco - fresh cheese
Tierno - young
Semi-curado - young to mature
Curado - mature
Viejo - extra mature

Oveja - sheep
Cabra - goat
Vaca - cow
Mezcla - mixed

Manchego

This is arguably the best-known Spanish cheese. Artisanal manchego is made from unpasteurised sheep's cheese from La Mancha. It is pressed, so it is a hard cheese. Manchego can be aged between seventy days to two years. The older it gets, the more spicy and salty the flavour.

Cabrales

A blue-green mould cheese from Asturias. The cheese can be made from raw cow's milk or from a mixture of cow's, sheep's and goat's milk. Farmers can decide on the mix, as long as the animals are registered and come from the protected area of origin. The cheese matures for two to four months in caves. The cheese can be spicy, especially if made from goat and sheep milk.

Idiazabal

Unpasteurised pressed sheep's cheese from the Basque Country and Navarre. The milk should only come from the Latxa and Carranzana breeds of sheep. It is a hard cheese matured for at least two months. In some villages, the cheese is smoked, but this is not the case everywhere. Idiazabal has a distinct character and a slightly spicy flavour.

Tetilla

'Titty cheese' is the literal translation: a young cow cheese from Galicia shaped like a breast. It has a very mild flavour, slightly sour with a creamy texture. Its shape makes it a fun cheese to serve and it is a fine counterpart to a strong cabrales on a cheese platter.

Queso de Burgos

A white, soft, fresh cheese from the Burgos area of Castilla León. It is sold salted or unsalted. Originally made from sheep's milk, it tends to be made from cow's milk or a mixture of both nowadays.

Goat cheese

Spanish goat cheese is delicious. We make our own goat's cheese with milk from the herd that lives in the village. It is work in progress and we are learning with every new cheese we make. Once we unequivocally can say that we know what we are doing, we will share the recipe with you.