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 selection: Manchego, Ibérico and goat, 32 ready-cut wedges (400 g)
LalolaGourmet · Spain · 400 g, pre-cut
A ready-cut tapas platter: open, arrange, done. Handy for parties.
Why we like it
- No cutting needed
Keep in mind
- Pre-cut dries faster once opened
For something smoky:
Idiazábal PDO wood-smoked sheep's cheese (1 kg)
Idiazábal · Basque Country · 1 kg piece
The Basque shepherds' cheese, raw sheep's milk and lightly smoked. Deep, buttery and a little smoky — a great contrast to Manchego.
Why we like it
- Distinctive smoky flavour
Keep in mind
- Large piece: share it
And Manchego’s classic partner:
El Quijote dulce de membrillo (quince paste)
El Quijote · Córdoba, Spain · Block
Manchego's classic partner: a thin slice of quince paste on a piece of cheese. Sweet, floral, a little tart.
Next: the best Spanish cheeses to buy in the UK · Manchego explained