Traditional Spanish Cheeses, a Gastronomic Delight
The dairy products as cheeses are part of the Spanish traditional Mediterranean diet and Spain has a great cattle tradition and therefore an important tradition of cheeses.
Nowadays, the Spanish cheesemakers process their cheese in a traditional way but using the latest technologies. The different forms of elaboration have been transmitted over the centuries from parents to their children and the quality of the raw material guarantees a final product of great quality.
Throughout the Spanish geography, there are numerous types of cheeses, of cow, goat, sheep and mixture. They can be fresh, cured, pasteurized or unpasteurized, creamy, etc. Some regions of Spain are well known because of their cheeses, as the case of La Mancha with its Manchego cheese that is probably the best known outside our borders. But in addition, from north to south and from east to west, there are Spanish cheeses protected by 26 Designations of Origin. The cheeses covered by Protected Designation of Origin must be made with milk from animals of cattle breeds adapted to the natural environment of each region, whose feeding and control conditions are regulated with the objective of obtaining products of high quality and linked to the environment of the geographical area from which they come.
Cheeses can be used in a thousand different ways, in a multitude of recipes and dishes as salads, baked dishes, sauces, desserts, etc.. They can be used as an accompaniment or take a starring role.