Spanish cheeses are famous all over the world for their quality and unique taste. This article will explore the best cheeses of Spain, delving into their characteristics and origins.
Spain’s cheeses are an essential part of the country’s gastronomy. Each region has its own specialities, making Spain a true paradise for cheese lovers. From strong and sharp to mild and creamy, there is a Spanish cheese for every palate.
Varieties of the best Spanish Cheeses
Spain, with its rich cheese-making tradition, offers an impressive diversity of cheeses, each with its own distinctive character and exceptional taste. When discussing the varieties of the best cheese in Spain, it is essential to delve into the details that make these cheeses unique.
Manchego cheese: the king of Spanish cheeses
Manchego cheese, acclaimed as the king of Spanish cheeses, is an icon of Spanish gastronomy. Originating in the region of La Mancha, this cheese is distinguished by the fact that it is made exclusively with milk from sheep of the Manchega breed. La Mancha, a region with unique climatic and geographical characteristics, provides the ideal environment for the rearing of these sheep, whose milk is rich and complex in flavour, a key factor in the uniqueness of Manchego cheeses.
This cheese, protected under the Protected Designation of Origin (PDO), ensures that every aspect of its production meets strict standards of quality and authenticity. From the milking process to curing, every step is carried out within the region, thus guaranteeing its authenticity and superior quality.
In terms of taste and texture, Manchego offers a unique sensory experience. Maturation plays a crucial role, with cheeses varying from soft and creamy in their younger version, to intense and firm when well matured. This evolution in texture is accompanied by a progression in flavour, starting with mild, milky notes in young cheeses, which transform into richer, spicier and more complex flavours as the cheese ages.
The Manchego rind is another distinctive feature. Traditionally, it was marked with an esparto grass pattern, giving it a rustic, traditional appearance. Although nowadays moulds are used for this task, the pattern remains an emblem of its heritage and craftsmanship.
In addition, Manchego has become a versatile element in the kitchen, being used in both traditional Spanish recipes and modern culinary innovations. Its ability to complement a variety of flavours makes it ideal both for cheese boards and as the star ingredient in more elaborate dishes.
Cabrales cheese: intense northern flavour
Cabrales, known for its intense northern flavour, is one of Spain’s most emblematic cheeses, specifically from the region of Asturias. This blue cheese is famous for its powerful flavour and unique texture, characteristics that make it a jewel of Spanish gastronomy and one of the best cheeses in Spain.
The production of Cabrales is an art that combines tradition and nature. It is produced mainly with raw milk, which can be cow’s milk, sheep’s milk or a mixture of both. What really distinguishes Cabrales is its maturing process. This cheese is cured in natural caves in the Picos de Europa, where the constant humidity and temperature create a perfect environment for the development of penicillium moulds, which are responsible for its characteristic blue streaks and intense, spicy flavour.
The flavour of Cabrales is deep and complex. It can vary from moderately strong to extremely intense, depending on the length of maturation and the type of milk used. This flavour is a balance between the spiciness of the blue mould, the richness of the raw milk and a slight hint of salt. The texture of Cabrales is also remarkable, varying from creamy to slightly crumbly, with a mouthfeel that can be both smooth and lingering.
The appearance of Cabrales is as distinctive as its taste. It ranges in colour from white to bluish-green, with streaks of blue mould running throughout the cheese. The rind is natural and rustic, a testament to its aging process in caves.
Cabrales is not just a cheese, but a gastronomic experience. It is widely used in Spanish cuisine, both as a dish on its own, accompanied by breads and wines, and in the preparation of sauces and dishes where a cheese with a strong character is required. Its ability to complement and transform flavours makes it indispensable on any table that appreciates quality cheeses.
Idiazábal cheese: smoked delicacy
Idiazábal cheese is an authentic smoked delight, revered on the Spanish cheese scene and beyond. Originating in the regions of the Basque Country and Navarre, this cheese is distinguished by its unmistakable smoky flavour and firm texture, and is one of the finest examples of Spain’s cheese-making tradition.
The production of Idiazábal follows an artisanal process that has been handed down through generations. It is made exclusively with milk from sheep of indigenous breeds, such as the Latxa and Carranzana, whose feeding on natural pastures gives the milk an exceptional flavour and quality. These sheep are a fundamental part of the culture and economy of the mountainous regions of northern Spain, and their milk is the essential ingredient that defines the character of Idiazábal.
The smoking process is what really defines this cheese and sets it apart from other cheeses in Spain. After an initial ripening period, the cheese is exposed to the smoke of local woods such as beech, cherry or birch. This traditional smoking method gives Idiazábal its distinctive flavour and golden or brown rind. The intensity of the smoked flavour may vary, but it always complements the natural flavour of the sheep’s milk, creating a perfect balance between smoky and milky.
In terms of texture, Idiazábal is compact and slightly elastic, with a firmness that increases with maturation. Although its rind is edible, it is the mass of the cheese that really captivates, with its dense texture and rich amalgam of flavours.
Idiazábal is not only appreciated as a cheese to enjoy on its own or on cheese boards, but is also a versatile ingredient in the kitchen. Its robust smoky flavour makes it ideal for grating, incorporating into sauces or as a complement to dishes where a touch of intense, smoky flavour is desired.
This cheese is also a reflection of the culture and history of its regions of origin. It represents a connection to the past and a celebration of traditional methods of cheese production, keeping alive the practices and flavours that have defined this part of Spain for centuries.
How to choose the best Spanish Cheeses?
Choosing the best cheese in Spain can be a daunting but exciting task due to the rich variety and quality that this country offers. To make an informed and satisfying choice, it is essential to consider several aspects ranging from knowledge of regional characteristics to the right pairing.
Step 1: Know the regional flavours
Spain is a mosaic of regions, each with its own cheese character. Before making a choice, it is crucial to understand these regional differences. For example, cheeses from Asturias tend to be intense and creamy, such as Cabrales, while in Castilla-La Mancha, we find Manchego, with its robust flavour and firm texture. Familiarising yourself with these characteristics will help you anticipate your preferred flavour profile.
Step 2: taste and compare
Tasting is key in choosing the best cheese in Spain. Visiting local markets, cheese fairs or specialised shops will allow you to try different varieties. Pay attention to texture, aroma and flavour: do you prefer a creamy cheese or a firmer one? A mild flavour or a more intense one? Make a note of your preferences to make an effective comparison.
Step 3: Consider the pairing
Pairing can completely transform the cheese experience. Some cheeses from Spain, such as Manchego, pair well with medium-bodied red wines, while a blue cheese such as Cabrales can go perfectly with a sweet wine such as port or cider. Considering which drinks and foods will accompany your cheese will help you choose the most suitable cheese for the occasion.
Step 4: look at the maturity and origin
The age of the cheese significantly affects its taste and texture. A young cheese will be smooth and creamy, while an aged cheese will have more intense flavours and a harder texture. In addition, looking for protected designations of origin guarantees authenticity and quality.
Step 5: consult with experts
If you still have doubts, don’t hesitate to consult a cheese expert. Specialised affineurs, cheesemongers and sellers can offer advice based on your preferences and present you with options you may not have considered.
In conclusion, in the search for the best cheese in Spain, it is clear that there are many incredible options. From Manchego to Cabrales, each cheese offers a unique experience. Exploring Spain’s cheeses is a delicious and enriching journey.
