Spanish Cheeses Beyond Manchego: 7 You Should Know
Idiazábal, Mahón, Cabrales, Torta del Casar, Tetilla, Murcia al Vino and Manchego: Spain's key PDO cheeses, what they taste like and how to eat them.
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Spain has dozens of protected cheeses, made from sheep’s, cow’s and goat’s milk — often mixed. These seven are the ones worth knowing first.
| Cheese | Region | Milk | Style |
|---|---|---|---|
| Manchego | La Mancha | Sheep | Firm, nutty; mild to intense with age |
| Idiazábal | Basque Country, Navarre | Sheep (raw) | Firm, buttery, sometimes lightly smoked |
| Mahón-Menorca | Menorca | Cow | Tangy, salty, orange rind |
| Cabrales | Asturias | Cow (can include sheep/goat) | Powerful blue, aged in mountain caves |
| Torta del Casar | Extremadura | Sheep (raw) | Soft, spoonable, slightly bitter from thistle rennet |
| Tetilla | Galicia | Cow | Mild, creamy, cone-shaped |
| Murcia al Vino | Murcia | Goat | Smooth, with a rind washed in red wine |
If you like…
- Parmesan or aged cheddar: Manchego viejo or an aged Mahón.
- Smoky cheeses: Idiazábal.
- Blue cheese: Cabrales — much stronger than most blues.
- Brie or soft cheeses: Torta del Casar: cut off the top and scoop it with bread.
- Mild cheeses: Tetilla or a young Manchego.
An easy way to try several
Spanish cheese assortment: Manchego, Idiazábal, Mahón and goat (4 × 8 oz)
Spanish cheese selection · Spain · 4 wedges
A quick tour of Spain: sheep (Manchego, Idiazábal), cow (Mahón) and goat. Ideal for a board for 6–10 people.
Why we like it
- Four regions, three milks
Keep in mind
- Brands vary by batch
For blue lovers:
Cabrales D.O.P. blue cheese (1 lb)
Cabrales · Picos de Europa, Asturias · 1 lb piece
Spain's great blue: cave-aged in the mountains of Asturias, powerful and spicy. For blue-cheese lovers only — and wonderful with sweet sherry.
Why we like it
- Unique cave-aged blue
Keep in mind
- Very strong
- Keep well wrapped: it perfumes the fridge
For a salty, tangy contrast:
Aged Mahón cow's milk cheese (1 lb)
Mahón · Menorca, Balearic Islands · 1 lb piece
A cow's-milk cheese from Menorca with an orange rind and a salty, tangy bite. A good contrast to Manchego on a board.
Next: the best Spanish cheeses to buy in the US · Manchego explained