 Guide
to the Cheeses from Spain |
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1 - Cabrales
(D.O.) |
 Aged cheese, from semi-cured
to cured, made from whole unpasteurized cow´s, goat´s
and sheep´s milk, depending on the season. |
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2 - Ahumado de Aliva  Liebana Cantabria |
Also called Queso de los Puertos de Aliva. Aged cheese, from soft to semi-cured, made from mixed cow´s, goat´s and sheep´s milk . |
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3 - Pido Liebana Cantabria |
Mainly fresh but acidified, or also aged from soft to semi-cured. Made mostly with cow´s milk, to which goat or sheep´s milk may be added. |
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4 - Picón (D.O.) Liebana Cantabria |
 Also known as Queso de los
Picos de Europa. Aged for at least 3 months, cured,
made of a mixture of unpasteurized cow´s, goat´s and
sheep´s milk. Cylindrical in shape, with a course rind,
and a weight of 3 to 8 lb. (1.5 to 4 Kg.) It has a fat
content between 45 - 50%.These are artisanal cheeses limited in production, aged in natural caves in the Picos de Europa in northern Spain. Denomination of Origin Protected. (D.O.P.) More Information about Queso Picón |
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5 - Quesucos de Liebana
(D.O.) Liebana Cantabria |
 Fresh cheese or aged and soft,
produced mainly with cow´s milk, although sometimes
mixed with sheep´s and goat´s milk. Cylindrical in
shape, smoked or with a natural rind, it weighs about 1
lb. (500g.) It has a fat content bewteen 45-50%. The
unsmoked cheese has a smooth and buttery flavor, while
the smoked variety has a more acidic and cured flavor.Each farmhouse in the Liebana area produces artisanal cheeses of various types. Denomination of Origin Protected. More Information about Quesucos de Liébana |
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6 - Cantabria (D.O.) Cantabria |
 Also called Queso de Nata
or Cantabrian Cream Cheese. Aged cheese from
soft to semi-cured to cured, made from pasteurized cow´s
milk. Aged for a minimum of 15 days and weighing from 1
to 6 lb. (0.5 a 3 Kg.) With a fat content of 45%, it has
a smooth flavor, ranging from sweet and slightly acidic
to buttery.Its origins come from the Cisterciense Monastery of Cobreces, where the traditional artisanal production continues today, as it does in many family-owned cheese factories in Cantabria. Denomination of Origin Protected More Information about Queso de Cantabria |
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7 -Idiazábal (D.O.) País Vasco y Noroeste de Navarra |
 Aged cheese, from semi-cured
to cured, made exclusively from whole raw sheep´s milk. |
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8 - Roncal (D.O.) Valle del Roncal Navarra |
 Also Queso del Valle del
Roncal. Aged for at least 4 months, and cured, made
from sheep´s milk from Laxta or Aragonese breeds. The
weight varies from 2 to 6 lb. (1 to 3 Kg.), and has a fat
content 40-50%. The traditional artisanal production is
passed down from one generation to the next. Today there
is an important industry and several artisanal cheese
factories which maintain the traditional style.Denomination of Origin Protected (D.O.P.).
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9 - Mahón(D.O.) Menorca |
 Also known as Menorquín
Cheese. Fresh to very cured cheese, depending on the
state of aging, made from raw or pasteurized cow´s milk. |