> Cheeses

Introduction to Spanish Cheese
Cheese is a very important part of the Spanish diet. Every region has its own types and they range form creamy and soft, to hard and tangy. In Spain, cheeses are eaten by themselves, or with bread, as a tapa, or as dessert.

Spanish Cheeses - Recommendations for Storing and Preserving Cheeses
If you are lucky enough to be able to buy Spanish cheese in your local market, make sure that you know how to store it so it will stay fresh. Learn how to properly and safely preserve it in oil.

Spanish Mixed Milk Cheese
Mixed milk cheeses are generally produced with milk from two or three kinds of animals. These cheeses are some of the best that Spain has to offer, especially Cabrales blue cheese, which the Spanish will assure you rivals French Roquefort cheese.

Spanish Cow's Milk Cheese
Cow's milk cheeses are produced in Northern Spain, where there is plenty of cattle production. There are many types of cow's milk cheeses and if you like mild, soft cheeses, read more about Tetilla.

Spanish Sheep's Milk Cheese
Sheep's milk cheeses are generally cured cheeses and come from the North of Spain. They are some of the best cheeses to use for tapas-tasting.

Spanish Goat's Milk Cheese
Goat cheeses, as with all Spanish cheeses come in a variety of flavors and shapes. Some are cured with wine, others are rubbed with ash or covered in oil. There is sure to be a variety to suit every taste.