Cheese and wine pairing: how to match intensity, texture, salt and acidity
Practical guide to cheese and wine pairing without rigid rules: intensity, salt, fat, acidity, sweetness and examples by cheese style.
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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
Can you eat cheese rind? Which rinds are edible and which should be removed
Guide to edible cheese rind: natural, bloomy and washed rinds versus wax, paraffin and other non-edible coatings.
Read the articleBlue cheese: what it is, how it is made, why it has mould and how to taste it
Complete guide to blue cheese: Penicillium, piercing, oxygen, maturation, intensity differences, safety and how to serve it.
Read the articleArzúa-Ulloa PDO cheese: types, milk, texture and how to identify it
Complete guide to Arzúa-Ulloa PDO: classic, farmhouse and cured types, milk, texture, maturation and identification.
Read the articleSan Simón da Costa PDO cheese: milk, birch smoking and formats
What makes San Simón da Costa PDO distinctive: cow milk, characteristic shape, maturation, birch smoking and authenticity checks.
Read the articleQueso Zamorano PDO: sheep milk, maturation and how to identify it
Guide to Queso Zamorano PDO: Churra and Castellana sheep milk, pressed body, minimum maturation, artisan designation and identification.
Read the articleRoncal PDO cheese: raw sheep milk, valley and minimum maturation
Guide to Roncal PDO: raw sheep milk, production and maturation in the valley’s seven municipalities, texture and authenticity.
Read the articleGamonéu PDO cheese: Valley, Mountain, smoking and cave maturation
Guide to Gamonéu PDO: Valley and Mountain types, permitted milks, gentle smoking, cave maturation and how to identify it.
Read the articleAfuega'l Pitu PDO cheese: varieties, texture, paprika and maturation
Guide to Afuega'l Pitu PDO: Atroncáu and Trapu, Blancu and Roxu, cow milk, acid curd, paprika, maturation and authenticity.
Read the articleQueso Palmero PDO: Palmera goat, smoking, types and how to identify it
Guide to Queso Palmero PDO: raw Palmera goat milk, production on La Palma, smoking, young, semi-cured and cured styles and identification.
Read the articleTetilla PDO cheese: what it is, how it is made and what it tastes like
Guide to Galicia’s Tetilla PDO: cow milk, characteristic conical shape, soft body, maturation, flavour and authenticity.
Read the articleMurcia al Vino PDO cheese: goat milk, wine washing and how to identify it
What defines Murcia al Vino PDO: Murciano-Granadina goat milk, washed curd, red-wine bathing, violet rind and flavour profile.
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