In Spain, fantastic cheeses are produced in different regions: La Mancha, Galicia, Basque Country, Cantabria, Andalusia, Asturias, Extremadura, Balearic and Canary Islands ... Different climatic and geographic conditions, together with tradition, determine what kind of cheese is produced. Delicious sheep cheeses usually mature for a longer period of 3 to 18 months and have a pronounced flavor. Cow's milk cheeses are softer and their flavor is lighter, though Mahón of Menorca, for example, is very distinctive. Goat cheeses can be very aromatic, but we also find very fine cheeses. Among the most popular are Manchego for its creamy flavor, Mahon for the purity of nature and marine influence, factors that positively affect the quality of the diet or Cabrales, which matures in limestone caves, where it is very damp and cave yeast and molds.