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Queso Manchego
Cheese sometimes accompanies other foods such as
ham
and other cold cuts.
A wide variety of
cheeses
are made throughout the country of
Spain
.
Some of the Spanish cheeses are internationally renowned, such as the
Manchego
cheese of
La Mancha
. Some regions are better known for their cheeses than others; 26 cheeses are classified as
Protected Designation of Origin
(D.O.P.?
Denominacion de Origen Protegida
) and 3 additional cheeses are classified as Protected Geographical Indication (I.G.P. -
Indicacion Geografica Protegida
)
[1]
by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small
quesitos
.
A list of Spanish cheeses follows, grouped by an alphabetical ordering of geographic regions.
[2]
Queso de Cabrales
Formatge de Mao
Queso zamorano
Mato
Queso Ibores
Queso de Tetilla
Queso Idiazabal
See also
[
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References
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External links
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