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    Isla Corazón, kozí sýr
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    Isla chica, kozí sýr
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    Kozí sýr čerstvý, La Casota
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    Kozí sýr semicurado, La Casota
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    Kozí sýr semicurado, Majorero
    Kozí sýr semicurado, Majorero
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    00022421
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    Kozí sýr, Ibores Curado natural, Las Abadías
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    00022418
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    Kozí sýr, Payoya, Rueda Cheesemonger
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    Kravský sýr s modrou plísní, Savel, Airaz Moniz
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    00021289
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    Kravský sýr, La Pasiega de Peňa Pelada
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    00022160
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    Kravský sýr, Mahon curado, Quesos Binillubet
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    00020798
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    Kravský sýr, Mahon semicurado z pasterizovaného mléka, Cooperativa Insular Ganadera
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    00022415
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    Kravský sýr, Mahon semicurado, Quesos Binillubet
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    89 Kč
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    00020797

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    Cheeses is a category of Spanish cheeses divided into three subcategories according to the type of milk - sheep's milk, goat's milk and cow's milk. The range includes respected protected designations of origin (DOP) such as Manchego, Idiazábal, Mahón and Torta del Casar, supplemented by the regional specialities Ibores, Payoya and Murcia in Wine. The producers represented include La Casota, Quesería Cultivo, Artzai Gazta, Queso Campollano and others. The cheeses differ in ageing time, from mild semicurado to pronounced curado and añejo versions, and a number of them are additionally smoked or flavoured (black truffle, red wine).

    How to find your way around this category

    Sheep's milk cheeses include the best-known Spanish classic Manchego from the La Mancha region as well as Basque Idiazábal, often smoked. Goat's milk cheeses offer a more pronounced, slightly piquant flavour - typical examples are Ibores from Extremadura or Murcia in Wine with its purple rind. Cow's milk cheeses are represented above all by Mahón from the island of Menorca.

    According to ageing time we distinguish semicurado (2-4 months, milder), curado (longer ageing, more pronounced) and añejo (the longest aged, the most intense flavour).

    The best-known Spanish cheeses - an overview

    Cheese Type of milk Origin Characteristics
    Manchego Sheep's La Mancha The best-known Spanish cheese, nutty, various grades of ageing
    Idiazábal Sheep's Basque Country / Navarre Firm, often smoked, pronounced flavour
    Mahón Cow's Menorca Slightly sour, mildly salty flavour, characteristic shape
    Torta del Casar Sheep's Extremadura Creamy, runny, curdled with vegetable rennet
    Ibores Goat's Extremadura Pronounced, slightly piquant flavour

    You will always find the region and the exact ageing time in the description of the particular product.

    Protected designation of origin (DOP)

    A number of Spanish cheeses carry the DOP designation (Denominación de Origen Protegida), which guarantees the origin of the raw material and the traditional method of production in the given region - similarly to wine or ham. Among the best known are Manchego DOP, Idiazábal DOP and Mahón-Menorca DOP. The designation guarantees that the cheese comes from a particular region and is made according to established rules.

    Torta del Casar is served with a spoon straight from the rind - once the top has been cut open, the creamy centre is scooped out like a spread.

    Frequently asked questions

    Which is the best-known Spanish cheese?
    The best known is Manchego - a sheep's milk cheese from the La Mancha region with a protected designation of origin, available in various grades of ageing from semicurado to añejo.
    What is the difference between semicurado and curado?
    Semicurado ages for a shorter time (usually 2-4 months) and has a milder flavour, while curado ages longer and has a more pronounced, more intense flavour.
    What is Torta del Casar and how is it eaten?
    It is a creamy sheep's milk cheese from Extremadura curdled with vegetable rennet. The top is cut open and the creamy centre is scooped out with a spoon like a spread, for example onto bread.
    Which cheese should I choose if I want a more pronounced and more piquant flavour?
    Goat's milk cheeses such as Ibores or Murcia in Wine typically have a more pronounced flavour, as do longer-aged sheep's milk cheeses in the curado or añejo version.
    What does the DOP designation on a cheese mean?
    DOP (Denominación de Origen Protegida) is a protected designation of origin, which guarantees that the cheese comes from a particular region and is made in the traditional way according to established rules.

    Subcategories and related products

    Sheep's milk cheeses
    Manchego, Idiazábal, Torta del Casar
    Goat's milk cheeses
    Ibores, Payoya, Murcia in Wine
    Cow's milk cheeses
    Mahón and other cow's milk cheeses
    Wines and drinks
    The ideal accompaniment to a cheese tasting

    Good to know

    What matters in practice

    The type of milk and the ageing time.
    Also: longer ageing means a more pronounced and more intense flavour.

    What we base this on

    On the Spanish system of protected designations of origin (DOP) and on information from the producers La Casota, Quesería Cultivo and Artzai Gazta.
    Also: we verify the specific region and ageing time on the individual products.

    Where the limits are

    This is a natural product, and the flavour and consistency may vary slightly from batch to batch.
    Also: you will find current information in the product detail.

    What this category does not cover

    Neither cured meats nor hams.
    Also: you will find those in the Hams and Sausages category.

     

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