Exploring the Rich Flavours of Artisan Spanish Cheeses: A Journey To Discover The True Flavours of Spain

When you think of Spanish food, what comes to mind?  Paella, perhaps?  Or there’s the wonderful variety of chorizo available.  Maybe it’s the fabulous seafood…

…or is it the indulgent pleasure of churros and chocolate for breakfast?

It could be all of these – but if you leave Spanish artisanal cheeses off your list, you’re going to be missing out on some of the finest foods, flavours and textures Spain has to offer.

Artisanal Spanish Cheese

Spain is a country that is renowned for its rich and diverse cuisine. From the mountains of the Pyrenees to the beaches of Andalusia, Spain is a land of unique flavours, textures, and aromas.

One of the best ways to explore the richness of Spanish cuisine is by delving into the world of artisanal food. Artisanal food refers to the traditional ways of producing and preparing food in Spain, and these methods have been passed down through generations. In this blog post, we will take you on a journey and explore the rich flavours of artisanal Spanish cheese.

The History of Spanish Artisanal Cheese

Spanish artisan cheese has a long history and the influence of Roman and Moorish cultures can still be seen – and tasted – even today. Cheese-making really came into its own, though, during the Middle Ages, with famous cheeses such as Manchego and Mahon both emerging.

Not to be outdone, different regions continued to develop their own unique varieties, but it wasn't until the 20th century that Spanish artisan cheese became well-known outside of Spain. Today, Spanish artisan cheese is highly sought after for its distinct flavours and traditional production methods.

Regions of Spain and their Artisanal Cheeses

Spain has many regions that produce artisanal cheese, each with its own unique style.

Here's a list of some of the most popular Spanish artisanal cheeses:

• Manchego Cheese from La Mancha region: A rich, nutty sheep's milk cheese, aged for varying periods to develop distinct flavors and textures.
• Valdeon Cheese from Castile and Leon region: A pungent, blue-veined cheese made from cow and goat milk, known for its bold and tangy taste.
• Tetilla Cheese from Galicia region: A mild and creamy cow's milk cheese with a distinctive cone shape, perfect for slicing and melting.
• Murcia al Vino Cheese from Murcia region: Also known as "drunken cheese," it is a semi-soft goat cheese soaked in red wine, resulting in a fruity and aromatic delight.
• San Simon Cheese from Galicia region: A smoked cow's milk cheese with a smooth, buttery taste and a smoky aroma that lingers on the palate.
• Mahón Cheese from Menorca region: A cow's milk cheese available in various stages of maturity, ranging from mild and soft to intense and sharp.
• Idiazabal Cheese from Basque Country region: A rustic, farmhouse cheese made from sheep's milk, featuring a slightly smoky and caramelized flavor.

Other popular artisanal cheeses from Spain:

• Cabrales Cheese from Asturias region: A traditional blue cheese, made from cow, sheep, or goat milk, with a strong and spicy taste.
• Roncal Cheese from Navarre region: A hard and compact sheep's milk cheese, aged for months to develop a rich, nutty profile.
• Majorero Cheese from Canary Islands region: A goat's milk cheese with a crumbly texture and unique flavors, often infused with spices or herbs.
• Arzua-Ulloa Cheese from Galicia region: A creamy and mild cow's milk cheese, similar to Tetilla but with a flatter shape.

It’s always great to eat Spanish artisanal cheeses just as they are, with a glass of wine or beer, and maybe a slice of membrillo, but you can also cook with them, too.

This is the briefest of introductions to Spanish Artisanal cheeses – we’ve barely scratched the surface of the almost infinite variety available to you.  To explore even more of the wonderful cheese Spain has to offer, click here – and who knows, we may take an even more detailed look at some of them soon.

Image: Freepik