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Spanish Cheeses

Spain has about 100 different varieties of Cheese. Every region has its own specialty, covering a full range of cheese types, from fresh to cured, to fermented and blue-veined. One esential characteristic is the type of milk used in the production. Depending on the area, time of the year, climate, or tradition, cheeses are made of cows', sheep's, goats' milk, or of a mixture of two or all three types of milk. In general cow's milk cheeses are found in the north, along the Cantabric coast, from Galicia to the Basque Country, and along the northern Cantabric Mountain Range and the Pyrenees. Sheep's milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flats of Castilla-León, Castilla La Mancha, Aragón and Extremadura. And finally goat's milk cheeses are found mostly along the regions of the Mediterranean coast, from Cataluña to Andalusia, as well as in Extremadura.


In the islands, both Canary Islands as well as the Balearic, you will find mostly goat milk cheese, although also some cow milk ones, as well as mixed milk cheeses. Mixed milk cheeses are produced across the whole geography, with the predominant milk of each area being more used in the mixes.

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