A selection of traditional Asturian cheeses, including smoked cow’s milk cheese, Cabrales blue cheese, and Rebollín, enjoyed overlooking San Lorenzo Beach in Gijón, Spain. Photo: DepositPhotos.
By Carolyn Worthington
When it comes to cheese, my thoughts used to go to France, Italy, and sometimes to America for local goat cheese!
But on a trip to Spain, I was surprised by the amazing variety of cheeses to sample.
Yes, Spain may be famous for its tapas, paella, olive oil, and wines, but there’s another culinary treasure to explore: cheese!
Great news for a cheese lover like me!
Across the country, cheesemaking traditions reflect the landscapes, climates, and cultures of Spain’s diverse regions. From the green mountains of Asturias to the wide-open plains of Castilla-La Mancha, local cheeses tell the stories of generations of shepherds, farmers, and artisan producers.
For travelers who enjoy discovering a destination through its food, Spanish cheese makes a delicious starting point. A visit to a local cheesemaker, a stroll through a village market, or a tasting paired with regional wines can turn an ordinary sightseeing day into a memorable cultural experience.
Local market in Vic, Spain. Photo: C. Worthington
More Than Manchego
Ask Americans to name a Spanish cheese, and Manchego is likely to come to mind. Made from the milk of Manchega sheep in Castilla-La Mancha, this firm, flavorful cheese is among Spain’s best-known culinary exports.
But there’s much more to explore.
Spanish cheeses are made from sheep’s, goat’s, and cow’s milk, sometimes blended. Some are aged for months, developing complex, nutty flavors. Others are soft and creamy, meant to be spread on bread or eaten with a spoon. Still others are smoked or ripened in mountain caves.
When you visit Spain, make sure to visit the local markets to get a firsthand glimpse of regional cheeses, meats, and vegetables.
For example, Vic, 43 miles from Barcelona, has a traditional market that’s fun to visit on Tuesdays, as I did.
Whether you’re already a “turophile” (lover or connoisseur of cheese) or simply curious about Spanish cheeses, here are five regional specialties worth getting to know—and the places that make them especially worth visiting.
(Left to right) Manchego, one of Spain’s best-known cheeses, comes from Castilla-La Mancha, a region famous for its historic windmills and the adventures of Don Quixote. Photo: DepositPhotos
Five Cheeses, Five Reasons to Explore Spain
1. Manchego: Discover the Land of Don Quixote
Castilla-La Mancha, in central Spain, is a land of vineyards, olive groves, historic villages, and the windmills made famous by Cervantes’ Don Quixote.
It’s also the home of authentic Manchego cheese, made exclusively from the milk of local Manchega sheep. Its flavor ranges from mild and buttery to rich and pleasantly sharp, depending on how long it has aged.
Why visit? Tour a local cheesemaker, sample different ages of Manchego, and combine your tasting with visits to traditional windmills, wineries, and historic towns.
(Left to right) Cabrales, a distinctive blue cheese traditionally aged in mountain caves; Bandujo, Asturian municipality in northern Spain, a region known for its lush green landscapes and dramatic mountain scenery. Photo: DepositPhotos
2. Cabrales: A Taste of the Asturian Mountains
In northern Spain, the dramatic Picos de Europa mountains provide the setting for Cabrales, one of the country’s most distinctive blue cheeses.
Made from cow’s milk or a mixture that includes sheep’s and goat’s milk, Cabrales develops its strong, complex flavor as it matures in natural mountain caves.
Why visit? Explore Asturias’s charming villages and mountain scenery, where local cheese traditions remain part of daily life. The area around Arenas de Cabrales provides opportunities to discover the cheese alongside some of Spain’s most spectacular landscapes.
(Left to right) Torta del casar cheese (DepositPhotos); Extremadura scenic (C. Worthington photo)
3. Torta del Casar: A Creamy Surprise in Extremadura
In western Spain, Extremadura produces one of the country’s most distinctive cheeses. Torta del Casar is made from sheep’s milk and traditionally coagulated with wild thistle. Beneath its rind lies a soft, creamy interior that can be scooped out and spread on crusty bread.
Its rich, slightly bitter flavor makes it especially memorable.
Why visit? Extremadura has developed an official Extremadura Cheese Route that connects cheesemakers, farms, restaurants, and accommodations. Travelers can combine tastings with visits to medieval Cáceres, Roman Mérida, and the region’s beautiful countryside.
(Left to right) Wedge of Idiazabal cheese; farm house in the Basque country with a flock of sheep. Photos: DepositPhotos
4. Idiazabal: Basque Country Traditions
The lush green hills of the Basque Country and neighboring Navarre are home to Idiazabal, a sheep’s milk cheese that may be smoked or unsmoked.
Its firm texture and rich, nutty flavor make it a favorite for cheese boards and regional dishes.
Why visit? The village of Idiazabal features an interpretation and tasting center dedicated to the cheese. Visitors can also explore the traditional Ordizia market, meet local producers, and discover a region celebrated for its culinary traditions.
(Left to right) Tetilla cheese, recognizable by its distinctive shape; Galicia countryside. Photos: DepositPhotos
5. Tetilla: Galicia’s Gentle Favorite
In Spain’s northwestern corner, Galicia offers a milder alternative to the country’s stronger cheeses.
Tetilla (Spanish for little breast), made from cow’s milk, is easily recognized by its rounded, pointed “small breast” shape. Its creamy texture and gentle flavor make it particularly approachable for those new to Spanish cheeses.
Why visit? Galicia’s green countryside, fishing villages, historic towns, and famous Camino de Santiago pilgrimage routes provide a wonderful setting for culinary exploration. Local markets and cheese producers offer opportunities to discover Tetilla and other regional specialties.
How to Enjoy Spanish Cheese Like a Local
You don’t need to be a cheese expert to appreciate Spain’s offerings. In fact, tasting several varieties side by side is one of the best ways to notice their differences.
Start with a mild cheese and work up to stronger flavors. Try them with crusty bread, Spanish almonds, olives, or membrillo, the traditional quince paste often served alongside Manchego.
Regional wines can add another dimension to the experience. In Spain, local food and wine traditions have evolved together, making regional pairings especially interesting.
When shopping for Spanish cheese, look for the letters DOP, meaning Denominación de Origen Protegida, or Protected Designation of Origin. This European certification identifies cheeses produced according to specific standards within designated geographic areas.
Make Cheese Part of Your Next Spanish Adventure
For travelers planning a trip to Spain, food experiences offer an opportunity to connect with local culture beyond the usual sightseeing itinerary.
Visit a traditional market. Arrange a cheesemaker tour. Try a regional cheese you’ve never heard of. Ask a restaurant to recommend a local specialty.
These small culinary discoveries can become some of the most memorable parts of a journey. And the next time your travel companion points a camera at you and says, “Say cheese!” you’ll have a little more to smile about.
