France and Italy might get all the attention when it comes to European cheeses, and most of us can name a good few varieties from each country. But when it comes to Spain, we’re not as knowledgeable. It’s hard to understand why – for those in the know, Spanish cheeses are unbeatable in terms of variety and taste. Manchego – that delicious hard sheep’s cheese which goes so well with membrillo (quince paste) and a glass of Rioja – has managed to make a name for itself, but the hundreds of other cheeses from across Spain are yet to enjoy widespread recognition in the UK.
We want to change that. Spanish cheese is just as complex, nuanced, varied and tasty as its French, Italian and British counterparts, and while there’s no denying how good Manchego is, there’s plenty more to get stuck into. With at least 150 Spanish cheeses out there, twenty-six of which are PDO-protected, there’s a whole wealth of flavours and textures to discover.
In short, Spanish cheeses can be divided into four categories. Fresco cheese is not aged at all, often eaten within days of being produced, so you can usually only find it in the Spanish region it's made in. Tierno (which literally translates as ‘tender’) are aged for under two months, meaning they’re often very creamy and rich. Semi-curado are semi-hard, often aged for around five months, and then curado are firm, nutty, crunchy cheeses that are aged for five months or more.
You’ll find all sorts of amazing Spanish cheeses at cheese counters and delis all over the UK, but if you don’t really know where to start, the five PDO-protected varieties below showcase just how delicious, unusual and varied Spain’s many cheeses can be.