A wealth of delicious cheeses are produced in Spain today, in a wide variety of styles. From firm, aged sheep’s milk cheeses from the dry interior, to rich blue cow’s milk cheese from the green mountains of the north, and soft fresh goat’s cheese from Andalusia, there is a Spanish cheese for every occasion.
From the famed sheep’s milk Manchego cheese of La Mancha, to the smooth rich cow’s milk Cantabria from the north of Spain, there are delicious Spanish cheeses for everyone's taste.
Spanish jamons contain less moisture than their European counterparts. Considered to be the finest in Andalucia, Spain. Still made in the traditional way, these hams are entirely cured by the warm summer winds and cool winter airs of the Sierra Nevada.
Forget your local supermarket olives - Spanish olives are firm, flavorful, cured and hand stuffed with herbs and garlic. Spain is the world’s leading producer of natural, healthy and extremely tasty olives.
Homer called it "liquid gold." The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history.
Cheese has a long history in Spain, and is now enjoying a revival as artisans rediscover old methods and produce more than 100 different types of cheese, often in several varieties and stages of aging. Read about how Manchego cheese has been produced for centuries and discover the health benefits of Spanish cheese, in particular the huge selection of sheep and goats’ cheeses it has to offer.
Spanish cheese is delicious eaten just as it is for a snack or tapas, but there are also lots of great ways to cook with it. We’ve gathered a few recipes to make your exploration of Spanish cheese even more exciting.