ChestabTot English

	1 - Cabrales (D.O.) Concejos de Cabrales y de Peñamellera Alta Asturias.	Aged cheese, from semi-cured to cured, made from whole unpasteurized cow´s, goat´s and sheep´s milk, depending on the season. Click here or on the Denomination of Origin logo to see the full page of the Cabrales Cheese
	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 .
	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.
	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
	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
	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
	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. Click here or on the Denomination of Origin logo to see the complete page of the Idiazábal Cheese.
	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.). Click here or on the Denomination of Origin logo to see the complete page of the Roncal Cheese.
	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. Click here or on the Denomination of Origen logo to see the complete page of Mahón Cheese.
	10 - Manchego (D.O.) La Mancha	Aged cheese, semi-cured to cured, made exclusively with raw or pasteurized sheep´s milk. Click here or on the Denomination of Origin logo to see the full page of the Manchego Cheese.
	11 - Tetilla (D.O.) Galicia	Also Called Queso de Perilla, or Queso de Teta, Queso de Teta de Vaca or Queso Gallego de Teta. Aged, from soft to semi-cured, made with cow´s milk. Click here or on the Denomination of Origin logo to see the full page of the Tetilla Cheese.
	12 - Arzúa La Coruña y Lugo	Also called Queso de Ulloa, de Ulla, de Patela, or Queixo do País or Queso Gallego. Aged, from soft to semi-cured, made from cow´s milk.
	13 - San Simón Villalva Lugo	Also Known as Queso de San Simón de la Cuesta. The smaller sized cheeses are called Bufones (dunce caps). Aged, from soft to semi-cured, made from cow´s milk and smoked superficially.
	14 - Cebreiro Puertos del Cebreiro Lugo	Also called Queso Cebrero. Aged cheese, from soft to cured, made mainly from cow´s milk.
	15 - Genestoso Genestoso Asturias	Or Queso Xenestoso. Aged cheese, from soft to semi-cured, made mainly from cow´s milk
	16 -Afuega´l Pitu Cuencas del Nalón y del Narcea Asturias	Fresh or aged cheese, soft to semi-cured, made from cow´s milk.
	17 - La Peral La Peral Asturias	Also Queso Azul Asturiano. (Asturian Blue Cheese) Aged cheese, from semi-cured to cured, made from whole pasteurized cow´s milk
	18 - Urbies Urbies Aturias	Also called Queso de Vejiga, Queso de Odre, Queso de Madera, Queso de la Fuente o Queso Picón de Urbiés. Fermented and aged cheese, made from cow´s milk.
	19 - Casín Concejo del Caso Asturias	Aged, cured cheese.
	20 - Beyos Concejos de Amieva y de Ponga Asturias	Also Queso de los Beyos or Beyusco. Aged cheese, from fresh to semi-cured, made from either cow´s or goat´s milk, but not a mixture
	21 - Gamonedo Concejos de Cangas de Onis y de Onis Asturias	Also called Quesu Gamonéu. Aged, cured cheese.
	22 - Porrua Concejo de LLanes Asturias	Also called Queso de Llanes o Queso Cuayau. Mainly fresh or soft, made from cow´s or sheep´s milk, or a mixture of the two.
	23 - Vidiago Concejode LLanes Asturias	Aged soft cheese, made from cow´s milk.
	24 - Peñamellera Concejo de Peñamellera Alta Asturias	Aged cheese, from soft to semi-cured, made from a mixture of cow´s, goat´s and sheep´s milk, depending on the season.
	25 -Buelles Buelles y Peñamellera Baja Asturias	Aged and semi-cured, made from goat´s milk.
	26 - Pasiego Valle del Pas Cantabria	Also known as Queso de las Garmillas. Fresh cheese, slightly aged, made from cow´s milk.
	27 - Gatzazarra País Vasco	In Basque, Queso Viejo. Aged and fermented cheese, made from fresh cheese curd from aged sheep´s cheese.
	28 - Babia y Laciana Babia y Laciana León	Fresh cheese or aged, from soft to semi-cured, artisanal in production, made from whole raw goat´s milk
	29 - Valdeteja Valdeteja León	Aged cheese, from soft to cured (aged for a minimum of one month) made from whole unpasteurized goat´s milk. Artisanal production.
	30 - La Armada La Armada León	Four varieties: Armada, Sobao, de Mortera y Quemón. Aged cheese, from semi-cured to cured, pressed, and ocasionally with traces of mold in the rind and interior. Of artisanal production, made with whole unpasteurized milk.
	31 - León Oseja de Sajambre León	Also called Queso de Vaca de León, Queso de Sajambre o Queso de Oseja de Sajambre. Aged cheese, from soft to semi-cured, made from cow´s milk.
	32 - La Bureba Burgos	Also called Queso de los Altos. Aged cheese, from soft to semi-cured, made from sheep´s milk.
	33 - Ansó-Hecho Valles de Ansó y de Hecho Huesca	Aged cheese, from semi-cured to cured.
	34 -Valle de Arán Valle de Arán Lérida	O Formatge de la Vall d´Aran. Aged cheese, from soft to semi-cured, made from whole cow´s milk
	35 - Benasque Valle de Benasque Huesca	Also called Queso del Valle de Benasque. Aged cheese, from semi-cured to cured, made from whole raw cow´s milk.
	36 - Serrat Pirineo Catalán	Aged cheese, from semi-cured to cured, made from sheep´s milk.
	37 - Tupi Pirineo Catalán	Cheese fermented for at least two months, from curd or cheese from sheeps milk.
	38 - Villalón Tierra de Campos Castilla y León	Also Pata de Mulo or Queso de Encella. Fresh or aged cheese, from soft to semi-cured, of dried paste, slightly pressed and uncooked. Made with pasteurized cows`, sheeps` or mixed milks.
	39 - Burgos Burgos	Fresh cheese (although it can also be left to age) made with cows` or sheeps` milks.
	40 - Camerano Sierra de los Cameros La Rioja	Also called Queso de los Cameros. Fresh cheese, slightly aired, made with goats´ milk.
	41 - Montsec Sierra del Montsec Lérida	Also Queso del Montsec, o Queso de clúa. An also Formatge Cendrat, (from its ash color). Aged, semi-cured cheese, made with unpasteurized whole goats´milk.
	42 - La Selva La Selva Gerona	Aged soft cheese made with pasteurized cows´milk.
	43-Zamorano Zamora	Cured cheese, aged with different levels of aging, made with sheeps´ milk. Click here or in the logo of the Denomination of Origin to see the full page of the Zamorano cheese.
	44 - Castellano Castilla y León	Aged cheese, from semi-cured to cured, made with sheeps´ milk.
	45 - Garrotxa Cataluña	Also called Queso de la Garrotxa o Formatge Pell Florida. Soft aged cheese, made with goats´ milk.
	46 - Mató Cataluña Central	Unsalted fresh cheese, made with pasteurized milk, from cow, sheep or mixed.
	47 - Tronchón Maestrazgo Castellón y Teruel	Aged cheese, from soft to cured, made with goats´, sheeps´milk, or mixed.
	48 - Albarracín Sierra de Albarracín Teruel	Also called Queso de la Sierra de Albarracín. Fresh or aged, semi-cured, made with goats´ milk.
	49 - Gata-Hurdes Sierra de Gata y las Hurdes Cáceres	Also known as Queso de la Sierra de Gata and Queso de las Hurdes. Aged cheese, from soft to cured, made with milk from goat mostly of retinta breed..
	50 - La Vera La Vera Cáceres	Fresh or aged cheese, from aired to semi-cured, made with whole milk, of verata breed goats.
	51 - Tietar Valle del Tietar Avila	Also Queso del Valle de Tietar. Frhes or aged cheese, from soft to semicured, made with goats´ milk.
	52-Acehuche Vegas de Coria Cáceres	Aged cheese, from aired to semi-cured, made with goats´ milk.
	53 - Cassoleta Valencia y Castellón	Also called Formatge de Cassoleta, Saladito Valenciano, or also Queso de Puçol o Queso de Burriana. Fresh cheese, made qith goats´, sheeps´ milk or the mix of both.
	54 - Torta del Casar Casar de Cáceres	Aged cheese, from soft to semi-cured, made with unpasteurized raw milk.
	55 - Ibores Los Ibores Cáceres	Aged cheese, from aired to semi-cured, made with whole milk, mainly from retinta breed goats. Click here or on the Denomination of Origin logo to see the full page of the Ibores Cheese
	56 - Oropesa La Estrella y Oropesa Toledo	Aged cheese, from aired to semi-cured, made with unpasteurized whole milk, mostly from talaverana breed sheeps.
	57 - Cáceres Comarca de Cáceres	Aged cheese, from soft to semi-cured..
	58 - Mallorquín Mallorca	Also called Queso de Mallorca; aged, from soft to cured.
	59 - La Siberia La Siberia Badajoz	Also Queso Castilblanco. Aged cheese, from aired to cured, made with goats´ milk.
	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. Click here or on the Denomination of Origin logo to see the full page of the Ibores Cheese
	61- Quesailla Albuquerque y Olivenza Badajoz	Also called Merendera or Pestoso. Aged cheese, from aired to cured, made with goats´ milk.
	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.
	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.
	64 - La Nucía Alicante	Also called Queso de Pastel. Fresh, made originally with goats´ , sheps´ milk, or the mix of both, partially skim.
	65 - Alicante Alicante	Also called Queso de Cabra de Alicante or Formatge Blanquet. Fresh cheese, slightly aired, made with goats´milk.
	66 - Aracena Serranía de Huelva	Also known Queso de la Sierra de Hueva, o Queso de Andévalo. Also Sudado, Picón, or Queso Añejo de Cabra. Aged cheese, from soft to semi-cured.
	67 - Sierra Morena Sierra Morena Andalucía	Also called Queso de la Sierra Norte de Sevilla; fresh or aged, made only with goats´ milk.
	68 - De Murcia Murcia	Also called Queso fresco de Murcia. Fresh cheese. made with pasteurized milk.
	69 - De Murcia al Vino Murcia	Aged cheese, from soft to semi-cured, made with pasteurized goats´ milk, and aged by applying external washes with wine. Click here or on the Denomination of Origin logo to see the full page of the Murcia al Vino Cheese
	70- La Calahorra El Sened y Guadix Granada	Aged cheese, from semi-cured to cured, made mostly with sheeps´milk, although goats´ milk or the mix of both can also be used.
	71 - Alhama de Granada Alhama de Granada	Aged cheese, from semi-cured to cured.
	72 - Serranías de Málaga Serranías de Málaga	Also called Queso de Málaga or Queso de Ronda. Fresh and soft, made with goats´ milk.
	73 - Grazalema Sierra de Grazalema Cádiz	Also Queso de la Sierra de Grazalema. Aged cheese, from semi-cured to cured, made with sheeps´ milk only, or mixed with some goats´ milk.
	74 - Cádiz Serranía de Cádiz	Also known as Queso de las Serranías de Cádiz. From fresh to soft, made only with goats´ milk.
	75 - Conejero Lanzarote Islas Canarias	Also called Queso de Lanzarote. Fresh or aged cheese, from soft to semi-cured made with goats´ milk.
	76 - Palmero La Palma Islas Canarias	Aged cheese, from aired to semi-cured, made with unpasteurized whole goats´ milk. Web: http://www.quesopalmero.es Email: quesopalmero@quesopalmero.es
	77 - Majorero Fuerteventura Islas Canarias	Also called Queso de Fuerteventura. Aged cheese, from aired to very cured. Made with gaots´ milk. Click here or in the logo of the Denomination of Origin to see the full page of the Majorero cheese.
	78 - Tenerife Tenerife Islas Canarias	Also called Queso Fresco de Tenerife. Fresh or aired, made mostly with unpasteurized whole goats´ milk, and optionally mixed with cows´or sheeps´milk.
	79- La Gomera La Gomera Islas Canarias	Also called Queso Curado de la Gomera. Aged, from cured to very cured, made with a mix of goats´ and sheeps´milk.
	80 - Flor de Guía Altos de Guía y de Galdar Islas Canarias	Also known as Queso de Media Flor, if the coagulant is a mix of vegetable and goats curd. Aged, aired or soft, made with a mix of cows´and sheeps´milks.
	81 - Herreño Hierro	Also called Queso de Hierro. Fresh cheese or aged, from aired to semi-cured.
	82 - Valdeón Posada de Valdeón, Leon.	The European Commission has aprved the new Protected Geographic Denomination Queso de Valdeón. It's a fatty, pasty blue cheese, made with cow's milk or a mix of cow and goat's milk. In can be found as a whole cheese or as a creamy shake. It is produce in the Picos de Europa area, particularly in the village of Posada de Valdeón (northeast of the Leon province, just south of Asturias). It's a rich and creamy cheese, milder that orher blues from the area, with an excellent sweetness and tang and a nice earthiness at the ending. It's usually presented wrapped in chestnut leaves. It is a popular cheese, often used in salads or salad dressings.
	83 - L'Alt Urgell y la Cerdanya L'Alt Urgell y la Cerdanya, Lleida	Cheese elaborated with pasteurized whole milk fron frisona cows. Soft and creamy texture, sweet and fulfilling aroma. Soft but full flavor nice and with character. Elaborated in the towships of L'Alt Urgell and la Cerdanya, in the eastern Pyrenees. Click Here or in the D.O. logo to see the full page of the Cheese L'Alt Urgell y laCerdanya.

Guide to the Cheeses from Spain
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