Spanish Cheese

Learn more about Brindisa's cheese here. Here at Brindisa you’ll find a fantastic selection of Spanish cheese. Sourced from the very best suppliers, discover the authentic taste of Spain with our delicious Manchego, Valdeon Picos Blue, Mahon and more. Great for big parties, why not shop our whole cheese wheels or, if you’re looking for a cheese board selection, shop our pre-packed wedges and soft, torta style cheeses from Extremadura.

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Spanish Cheese

The land of a thousand cheeses, Spain is known as much for nutty Manchego as it is for Iberico ham. Geographical and climatic diversity makes for a fantastic range of delicious Spanish cheeses made from the milk of cows, ewes and goats. Cheese from Spain comes in a variety of different styles including rindless, smoked and flavoured and benefits from a thriving artisan and small dairy culture that retains authentic characteristics and traditional flavours.

The production of Spanish cheese is deeply rooted in the country's rich cheese-making heritage. Passed down from generation to generation, this age-old tradition has resulted in an incredible diversity of cheeses. The essential characteristics of Spanish cheese are influenced by the type of milk used, the climate, and the cheese-making techniques employed.

Cow’s milk cheeses are typically found along the North coast of Spain in Galicia, Asturias and Cantabria. However, one of Spain’s best-known cow’s milk cheeses, Mahon, is produced in Menorca. Sheep’s milk cheese is generally found inland on the Meseta or tablelands of Castilla-Leon and La Mancha, as well as Extremadura. Spanish goat’s cheeses are largely produced along the Mediterranean coast and on the Canary Islands.

The Types of Spanish Cheese

Spanish cheeses can be broadly categorised into three main classes: fresh cheese, semi-cured cheese, and cured cheese. Each class offers a unique taste and texture profile, appealing to different cheese enthusiasts.

Fresh Cheese

Fresh cheese, known as "Queso Fresco" in Spanish, is a cheese that has not been cured or aged. It is characterised by its mild and creamy flavour. Fresh cheese is often enjoyed as a standalone dish or incorporated into various recipes. It pairs well with fruits, vegetables, and bread.

Semi-Cured Cheese

Semi-cured cheese, or "Queso Semi Curado," is aged for around two to four months. It strikes a balance between the mildness of fresh cheese and the intensity of cured cheese. Semi-cured cheese offers a fuller flavour profile and a slightly firmer texture. It can be enjoyed on its own or used as a versatile ingredient in cooking.

Cured Cheese

Cured cheese, also known as "Queso Curado," is aged for a minimum of four months. This extended ageing process gives the cheese a complex and robust flavour. Cured cheese can range from firm and crumbly to hard and dense. It is often enjoyed on a cheese board, paired with cured meats, fruits and nuts.

The Regional Influence on Spanish Cheese

The geographical diversity of Spain plays a significant role in the production of its cheeses. Each region has its own unique characteristics, resulting in a wide variety of flavours and textures. Some of the key regions known for their exceptional Spanish cheeses include:

  • Andalucía

  • Aragon

  • Asturias

  • Balearic Islands

  • Basque Country

  • Canary Islands

  • Cantabria

  • Castile–La Mancha

  • Castile and León

  • Catalonia

  • Extremadura

  • Galicia

  • Murcia

  • Navarre

  • Valencian Community

How to store your cheese

Find tips on how best to look after your cheese in our cheese care guide.