Spain is home to over 150 varieties of cheese, each with unique flavours and regional ties. From the lush pastures of Galicia to the sun-soaked plains of Castilla-La Mancha, cheese-making is a reflection of Spain’s diverse landscapes and cultures. Let´s take a look at some of the festive cheeses popular in Spain.
This gastronomic tradition has been a cornerstone of Spanish life for centuries, shaping the way people eat, gather, and celebrate.
A rich history of cheese-making
Cheese-making in Spain dates back to the Roman era, when the Iberian Peninsula was renowned for its sheep and goat farming. Historical records show that cheeses were traded and consumed widely across the empire. Over the centuries, the process of cheese-making evolved, incorporating influences from the Moors, who introduced new farming techniques, and later from other European traditions. Today, Spanish cheeses are protected by Denominations of Origin (D.O.), ensuring the preservation of their authentic methods and local character.
The regions and their signature cheeses
Spain’s cheeses are as varied as its geography. Some of the most iconic include:
- Manchego: Produced in Castilla-La Mancha, Manchego is made from sheep’s milk and aged to achieve its distinctive nutty flavor and firm texture. It is Spain’s most famous cheese and often paired with quince paste.
- Cabrales: A blue cheese from Asturias, Cabrales is aged in limestone caves, giving it a bold, tangy profile. It is commonly served with cider.
- Tetilla: Originating in Galicia, Tetilla is a mild, creamy cheese named after its conical shape.
- Mahón: From Menorca, this cow’s milk cheese is known for its tangy, salty taste and vibrant orange rind.
- Idiazábal: Produced in the Basque Country, Idiazábal is a smoked sheep’s milk cheese with a nutty, slightly spicy flavour.
These cheeses reflect the distinct landscapes, climates, and farming practices of their regions, making each variety a representation of local heritage.
Goat’s cheese
Goat’s cheese plays an essential role in Spanish cheese culture, particularly in mountainous and arid regions. Goats are remarkably well-suited to rugged terrain where other livestock cannot thrive. In areas like Andalucia, the Canary Islands, and the mountains of Murcia, native breeds such as the Murciano-Granadina and Malagueña goats produce high-quality milk used to craft exceptional cheeses.
Some notable goat’s cheeses include:
- Queso de Murcia al Vino: This D.O.-protected cheese is soaked in red wine, giving it a striking colour and mildly tangy flavor.
- Majorero: A goat’s milk cheese from Fuerteventura in the Canary Islands, known for its smooth texture and slightly nutty taste.
- Monte Enebro: Produced in Castilla y León, this artisan cheese is coated with penicillium mold, resulting in a creamy, slightly acidic flavor.
The combination of mountain grazing and native goat breeds creates cheeses with a distinct character, often reflecting the herbs and grasses found in these remote landscapes. Goat’s cheese is also lighter and tangier than many sheep’s or cow’s milk varieties, making it a popular choice in tapas and salads.
Cheese in Spanish culture
Cheese is not merely a food in Spain; it is an essential part of the social fabric. It features prominently in tapas, Spain’s beloved small plates, often served alongside jamón, olives, and crusty bread. Cheese platters are staples at gatherings, where they are paired with local wines or sherries. For many, the act of sharing cheese is as significant as its taste, fostering connection and conviviality.
Cheese at Christmas
During Christmas, cheese takes on a special role in Spanish households. Festive tables are adorned with carefully curated cheese boards, featuring selections from across the country. Manchego and Cabrales are popular choices, often accompanied by cured meats, such as jamón ibérico, and sweet accents like membrillo (quince jelly) or figs. Moreover, these combinations create a balance of flavours that reflect the season’s indulgence.
Cheese also features in traditional holiday recipes. For example, baked dishes like empanadas de queso (cheese turnovers) are served as appetizers. In some regions, cheese is included in desserts, such as tarta de queso (cheesecake), which varies from creamy and sweet in the Basque Country to lighter and citrus-infused in Galicia.
A personal love for cheese
For me, cheese has always been one of life’s greatest pleasures, and especially at this time of year, the variety is astounding. There are so many different textures and flavours to enjoy, from creamy, mild cheeses to bold, tangy varieties. A good cheese board, paired with jamón, dips, and perhaps some fresh bread, is the perfect way to enjoy time with friends and family. It brings people together in a way that few foods can, offering something for everyone to savour and share. At Christmas, the abundance of choice makes creating the perfect platter a joy, and it´s often the table centerpiece.
Pairing cheese with Spanish wines
Pairing cheese with wine is a cherished tradition in Spain. Manchego pairs beautifully with Rioja or Ribera del Duero reds, while the saltiness of Mahón complements dry sherries like Fino. Sweet wines, such as Pedro Ximénez, contrast delightfully with blue cheeses like Cabrales. These pairings are a staple at holiday feasts, enhancing the dining experience and showcasing Spain’s culinary artistry.
The global appeal of Spanish cheeses
While deeply rooted in tradition, Spanish cheeses are increasingly gaining international recognition. Exported to countries around the world, they are celebrated for their quality and unique flavors. The global popularity of tapas culture has further introduced these cheeses to a wider audience.
Preserving a legacy
As demand for Spanish cheese grows, efforts to preserve traditional methods and local varieties have intensified. Organisations like Quesos de España promote small-scale producers and educate consumers about the cultural significance of cheese. These initiatives ensure that the rich history and craftsmanship of Spanish cheese-making endure for future generations.
Cheese in Spain is far more than a culinary delight; it is a symbol of the country’s history, diversity, and social traditions. During Christmas, it takes centre stage, enriching festive tables with its variety and versatility. Whether enjoyed with jamón, paired with wine, or savoured on its own, Spanish cheese embodies the spirit of sharing and celebration that defines the season.
Also read: Spain´s Christmas lottery explained