White crystals in cheese: tyrosine, calcium lactate and how to distinguish them from mould
What white spots and crystals in aged cheese are, why tyrosine or calcium lactate can form and how they differ from mould or spoilage.
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Cheese
Guides to Spanish cheese by milk type, maturation, texture, production method, region and quality scheme. We bring together explanations of fresh, young, mature and blue cheese, rinds, rennet, cultures, salting, moisture and ripening, alongside PDO and PGI guides such as Manchego, Cabrales, Idiazabal, Majorero and Torta del Casar. You will also find articles on storage, cutting, serving, pairing, buying cheese online and reading labels. This category works as a map from a broad question —for example, what pressed curd means— to a specific cheese, region or cheesemaking technique.
Featured guides
- Cheeses of the Valencian Community: styles and cheesemaking traditions
- Cheese nutrition: calories, protein, fat, salt and carbohydrates
- History of cheese in Spain: regions, pastoral traditions and evolution
- How to pair cheese: wine, beer, fruit, nuts, honey, preserves, EVOO and ham
- Spanish creamy cheeses and tortas: what they are, how they are made and how to serve them
- How to transport cheese safely: travel, car, plane and cold chain
- Moulds and yeasts in cheese: which are intentional and what they do during ripening
- How cheese size and shape affect ripening
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85 articlesArticles about Cheese
Artisan and industrial cheese: what the terms really mean and how to compare quality
What artisan means in cheese, why definitions vary by legal context in Spain and how to compare milk, process, origin and quality without stereotypes.
Read the articleQueso Nata de Cantabria PDO: milk, texture, maturation and how to identify it
Guide to Queso Nata de Cantabria PDO: Friesian cow milk, minimum maturation, creamy texture, territory and authenticity checks.
Read the articleQueso Camerano PDO: styles, goat milk, maturation and cilla basket marks
Guide to Queso Camerano PDO: fresh, young, semi-aged and aged styles, goat milk, minimum maturation and traditional cilla marks.
Read the articleQueso de l’Alt Urgell y la Cerdanya PDO: milk, rind, eyes and maturation
Guide to Queso de l’Alt Urgell y la Cerdanya PDO: pasteurised Friesian cow milk, pressed paste, eyes, rind and 45-day minimum maturation.
Read the articleQueso de Acehúche PDO: raw goat milk, rind, sobao technique and maturation
Guide to Queso de Acehúche PDO: raw goat milk, soft paste, sticky rinds, traditional sobao technique and authenticity checks.
Read the articleQueso de Valdeón PGI: blue cheese, milk types, maturation and how to identify it
Guide to Queso de Valdeón PGI: blue cheese from León, permitted milks, raw versus pasteurised maturation and authenticity checks.
Read the articleQueso Ibores PDO: raw goat milk, rind, paprika and how to identify it
Guide to Queso Ibores PDO: raw goat milk, maturation, natural, paprika or oil-treated rinds, and how to identify the protected cheese.
Read the articleQueso Casín PDO: raw milk, kneaded paste, stamped face and what makes it unusual
Guide to Asturias' Queso Casín PDO: raw cow milk, repeated kneading, texture, stamped face, flavour and authenticity checks.
Read the articlePicón Bejes-Tresviso PDO: blue cheese, milk, cave maturation and how to identify it
Guide to Cantabria's Picón Bejes-Tresviso PDO: blue cheese, authorised milks, production, maturation, flavour and authenticity.
Read the articleQuesucos de Liébana PDO: milks, small formats, smoking and how to identify them
Guide to Quesucos de Liébana PDO: authorised milks, why the cheeses are small, smoked styles, territory and authenticity checks.
Read the articleSmoked cheese: how it is made, what smoke changes and why styles taste different
Guide to smoked cheese: when smoke is applied, the role of wood, how rind and aroma change, and why smoked styles differ.
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