 Guide
to the Cheeses from Spain |
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55 - Ibores |
 Aged cheese, from aired to
semi-cured, made with whole milk, mainly from retinta
breed goats.
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56 - Oropesa La Estrella y Oropesa Toledo |
Aged cheese, from aired to semi-cured, made with unpasteurized whole milk, mostly from talaverana breed sheeps. |
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57 - Cáceres Comarca de Cáceres |
Aged cheese, from soft to semi-cured.. |
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58 - Mallorquín Mallorca |
Also called Queso de Mallorca; aged, from soft to cured. |
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59 - La Siberia La Siberia Badajoz |
Also Queso Castilblanco. Aged cheese, from aired to cured, made with goats´ milk. |
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60 - La Serena (D.O.) La Serena Badajoz |
 Cheese aged for at least 8
weeks, from soft to semi-cured, made with unpasteurized
whole milk, from merina breed sheep. Weights around 1Kg
(2 lb.), with around 50% of fat content. Easy to spread,
with a creamy taste.This is a cheese made almost always in an artisanal way, of a very small production, therefore very searched, difficult to find and expensive. Produced mostly in winter and spring.
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61- Quesailla Albuquerque y Olivenza Badajoz |
Also called Merendera or Pestoso. Aged cheese, from aired to cured, made with goats´ milk. |
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62 - Pedroches Valle de los Pedroches Córdoba |
Also called Queso del Valle de los Pedroches. Aged cheese, from semi-cured to cured, made with sheeps´ milk. |
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63 - Servilleta La Costera del Ranés, Valencia y Alto Vinalopo, Alicante |
Also known as Formatge de Tovalló. Fresh and soft cheese, cured for a short time, and a pressed uncooked paste. Made with pasteurized milk, from goat, sheep or the mix of both. |