A wide variety ofcheeses are made throughout the country ofSpain.
Some of the Spanish cheeses are internationally renowned, such as theManchego cheese ofLa Mancha. Some regions are better known for their cheeses than others; 26 cheeses are classified asProtected Designation of Origin (D.O.P.—Denominación de Origen Protegida) and 3 additional cheeses are classified as Protected Geographical Indication (I.G.P. -Indicación Geográfica Protegida)[1] by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, smallquesitos.
A list of Spanish cheeses follows, grouped by an alphabetical ordering of geographic regions.[2]
| Types | |
|---|---|
| Animal milk | |
| Regions | |
| Special designations | |
| Organizations | |
| List articles | |
| Miscellaneous | |
