Many cheeses are made in Spain, some of them are internationally renowned. Throughout the entire country there is a wide variety of cheeses made from the milk of cows, goats and sheep. Some regions are better known for their cheeses than others, for example the Manchego cheese of La Mancha. However, there are many which have a DOP and countless others which do not. Many of the cheeses are manufactured from single types of milk of sheep, goat or cow and a few are mixtures of different milks. The cheeses are made in a wide variety of styles including fresh, matured, semi-matured, and from different types of milk such as pasteurised, unpasteurised or creamy. Some cheeses are inoculated with moulds to make blue varieties. There is a huge variation in the presentation of the cheeses, from the hard, dark-skinned, 2 kilo Manchego to the soft, small 'quesitos'.
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This category has the following 16 subcategories, out of 16 total.
Pages in category ‘Spanish cheeses’
The following 194 pages are in this category, out of 194 total.