Spain has about 100 different varieties of Cheese. Every region has its own specialty, covering a full range of cheese types, from fresh to cured, to fermented and blue-veined. One essential characteristic is the type of milk used in the production. Depending on the area, time of the year, climate, or tradition, cheeses are made of cows', sheep's, goats' milk, or of a mixture of two or all three types of milk.
In general cow's milk cheeses are found in the north, along the Cantabric coast, from Galicia to the Basque Country, and along the northern Cantabric Mountain Range and the Pyrenees. Sheep's milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flats of Castilla-León, Castilla La Mancha, Aragón and Extremadura. And finally goat's milk cheeses are found mostly along the regions of the Mediterranean coast, from Cataluña to Andalusia, as well as in Extremadura. In the islands, both Canary Islands as well as the Balearic, you will find mostly goat milk cheese, although also some cow milk ones, as well as mixed milk cheeses. Mixed milk cheeses are produced across the whole geography, with the predominant milk of each area being more used in the mixes.
Quality cheese production is taken seriously and there are currently 13 cheeses with Denominations of Origin in Spain. Spanish eat cheese every day, whether it is by itself, or with bread, as a tapa, or as a dessert. Because of the variations in climate and geography, as well as culture, each region of Spain produces several varieties of cheese. Each cheese has its own unique characteristics that affect the finished product, such as the type of milk (sheep, goat, cow or a mixture), the production process, the history or traditions and the aging or curing process.
Cheese flavors are usually classified as light, medium and strong. Their classification depends on both the type of milk and breed of animal as well as on the curing or aging process. Strong and flavored cheeses are usually made from sheep milk or a mix, and typically have a longer curing process.
MACHEGO – The Manchego Cheese Council . This is Spain's best-known ewe's-milk cheese and indeed is one of my personal favorites, although for me it has to be well cured , the stronger the taste the better.
It is named for the province where it is made-La Mancha, home of Don Quixote. However, it is not as flamboyant as the old windmill fighter. It remains relatively sweet and mild at any age with a touch of salty nuts. Manchego was originally made to barter at livestock markets and it provided durable food for the shepherds.
More info on Spanish Cheeses can be found via my web site.
Gary
