What to eat in Spain: the best Spanish cheese
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Loading... - Samantha Elliot
- 25 Oct 2022
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What is the best Spanish cheese? Whether it's made with cow, sheep or goats' milk, or is fresh, matured or creamy, there are many types of Spanish cheese to please even the finest of taste buds. Spanish cheese-making traditions go back thousands of years, meaning that trying some of the best cheese in Spain, translated to Spanish as "queso", is also a chance to learn about the rich history on offer in the country. When choosing what to eat in Spain on your next visit, the best Spanish cheese is a must. Here are our recommendations of the top 5 Spanish cheeses and where to try them.
Cabrales: Picos de Europa
Cabrales is a Spanish blue cheese which has a unique strong flavour. Cabrales is a pungent cheese that is loved and hated in equal parts across Spain, and is known for being one of the most fragrant in the blue cheese family. This cheese has had PDO status (Protected designation of origin) since 1981 and its production is centred in the Spanish region of Asturias in the Picos de Europa in Northern Spain.
The origin of cabrales is related to the long seasons that the shepherds spent in the high mountain pastures with their cattle, from when the snow let the grass be seen to feed the cattle until it was covered again. In these circumstances, cheese was the solution for the use of milk over long periods of time.
Torta del Casar: Extremadura
This cheese is from Spain's Extremadura region which is closest to Portugal and is a pretty unique Spanish cheese. Torta del Casar definitely surprises those who try it for the first time, as the rind has a unique consistency which uncovers a very creamy cheese.
Torta del Casar is produced in the southern area of Cáceres from sheep's milk and, due to its creamy texture, is ideal for spreading on anything you wish. Therefore, apart from choosing a good piece of Torta del Casar, it is advisable to try it with some fresh crusty bread. This Spanish cheese is traditionally eaten by slicing off the top and scooping out the inside, all accompanied with sweet wine or a good port. Read More…
