Of the more than 100 different cheeses produced in Spain, 12 are protected by the "Denominación de Origen Protegida" (D.O.P.) label. In English the most widely used expression which means the same is the description "D.O.". Several others are waiting for this status to be granted to them by the Ministry of Agriculture. 

All varieties of cheeses are represented: from fresh to extra cured; coagulated with the help of enzymes, lactic acid or a mixture of both; of diverse sizes and shapes; with rinds of various colors, engraved with splendid designs and patterns, covered with a mold, smoked, spiced or rubbed with oil. 

Spanish cheese-makers use three types of milk: from sheep, cows and goats. Blends of these milks are also used to produce their cheeses. This great variety of cheese comes as a result of climatic and geographical differences and from farming customs steeped in age-old traditions. You will find in this pages all of the most important characteristics of all D.O.P. cheeses, as well as those of the most representative cheeses of each category: sheeps’s milk cheese, cow's milk cheese and goat's milk cheese in addition to various blends and blue cheese, in a sampling of our enormous cheese heritage, which is a reserve of our culture and traditions, and places us among the most important cheese-producing countries in the world. 

Browse through this site to find all the information you need about Cheeses with Denomination of Origin, names and characteristics of over 100 other Cheeses from Spain, history, maps, recipes and information on where to buy Cheese from Spain in the United States.