Spain is home to a rich and diverse cheesemaking tradition, with many varieties holding Denominación de Origen Protegida (DOP - PDO) and Indicación Geográfica Protegida (IGP - PGI) status. These designations ensure that each cheese is produced using traditional methods in its designated region, preserving the flavours, textures, and cultural heritage that make Spanish cheeses truly unique. From the bold, nutty Manchego DOP of La Mancha to the creamy, blue-veined Cabrales DOP from Asturias, Spain’s protected cheeses offer an exceptional variety suited for every palate.
DOP (PDO - Protected Designation of Origin) cheeses must be crafted within specific regions, following strict production and ageing regulations to guarantee their authenticity and quality. Manchego DOP is Spain’s most famous cheese, made from the milk of Manchega sheep and aged for between 2 months and 2 years, developing a firm texture and a distinct nutty, slightly tangy flavour. Cabrales DOP, one of Spain’s boldest blue cheeses, is made from raw cow’s, goat’s, or sheep’s milk and aged in natural caves, resulting in a sharp, intense flavour with a creamy, spreadable texture.
Other well-known DOP cheeses include Idiazabal DOP, a smoky, firm sheep’s milk cheese from the Basque Country, and Mahón-Menorca DOP, a semi-hard cow’s milk cheese from the Balearic Islands, which ranges from mild and buttery when young to firm, salty, and piquant when aged. Tetilla DOP, a distinctive cone-shaped Galician cheese, is known for its soft, creamy texture and mild, slightly tangy flavour, making it a favourite for melting.
In addition to DOP cheeses, Spain also produces high-quality IGP (PGI - Protected Geographical Indication) cheeses, such as Queso de Valdeón IGP, a milder, creamier alternative to Cabrales, and Queso de Cebreiro IGP, a rare Galician cheese with a unique soft, grainy texture and delicate citrusy notes.
Whether you prefer firm, aged sheep’s milk cheeses like Manchego and Idiazabal, bold blue cheeses like Cabrales and Valdeón, or smooth, creamy varieties like Tetilla and Mahón, Spain’s DOP and IGP cheeses offer an incredible range of textures and flavours.
At Cheesemongery.com, we source only authentic, protected Spanish cheeses, ensuring full traceability, superior quality, and a true taste of Spain’s cheesemaking heritage. Order today and experience the finest cheeses Spain has to offer.
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The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
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Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
As it matures, Mahón Curado DOP/PDO acquires a firm, slightly crumbly texture, with a flavour profile that is rich, tangy, and intensely savoury, carrying notes of aged butter, toasted nuts, and...
Its distinctive square shape and orange-hued rind, rubbed with paprika and oil, give it a characteristic Mediterranean appearance and depth of taste. During its semi-curado ageing stage, Mahón...
Aged for a minimum of 45 days, Murcia al Vino DOP/PDO boasts a semi-soft, creamy texture with a smooth, ivory-coloured interior. The flavour is mild and slightly tangy, complemented by fruity...
Wrapped in sycamore or chestnut leaves, it develops an earthy aroma and a beautifully rustic appearance, distinguishing it from other Spanish blue cheeses. Aged in the natural limestone caves of...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
With its characteristic herringbone-patterned rind and pale ivory paste, Manchego Semi-Cured has a smooth, buttery mouthfeel, with gentle notes of fresh cream, sweet grass, and toasted nuts....
