In the north of the country, cheeses made from cows' milk predominate along the coastline and mountain ranges there. This is primarily the Galician and Basque areas. Sheep cheeses predominate in the middle of the country, with the Castilian - La Mancha region being particularly important.
Most cheeses in this area are made from cow's milk. San Simón is a semi-soft cheese, which after three months of aging is over pear wood. Tetilla is a soft cheese, known for its shape that resembles a female breast.