Spanish creamy cheeses and tortas: what they are, how they are made and how to serve them
What makes a Spanish torta creamy, how rennet, moisture and ripening shape its texture, and how to open, serve and store styles such as Torta…
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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
Spanish mountain cheeses: styles, characteristics and production areas
A guide to Spanish mountain cheeses: Pyrenees, Cantabrian mountains and other ranges, milk types, grazing, ripening and the styles shaped by highland cheesemaking.
Read the articleHow to choose Spanish cheese by taste: from mild to intense
A guide to choosing Spanish cheese by intensity, milk, texture, rind and maturation, with examples from fresh and mild styles to blues and creamy tortas.
Read the articleHistory of cheese in Spain: regions, pastoral traditions and evolution
A history of cheese in Spain from pastoral milk preservation to PDOs, cooperatives, modern dairies and the contemporary artisan revival.
Read the articleCheese nutrition: calories, protein, fat, salt and carbohydrates
How calories, protein, fat, salt and carbohydrates vary with moisture, milk and maturation, and how to compare cheese labels correctly.
Read the articleGarrotxa PGI cheese: origin, production and characteristics of this Catalan goat cheese
A guide to Garrotxa PGI cheese: goat milk, mixed coagulation, blue-grey rind, production area, maturation and how to recognise the protected product.
Read the articleCheeses of Andalusia: styles, production areas and cheesemaking traditions
A guide to the cheeses of Andalucía: production areas, milks, styles, traditions, quality schemes, flavours and how to choose well.
Read the articleCheeses of Sierra de Grazalema and the Payoya goat: origin, styles and characteristics
A guide to the cheeses of Sierra de Grazalema: production areas, milks, styles, traditions, quality schemes, flavours and how to choose well.
Read the articleCheeses of Catalonia: Garrotxa, Alt Urgell and other traditional styles
A guide to the cheeses of Cataluña: production areas, milks, styles, traditions, quality schemes, flavours and how to choose well.
Read the articleCheeses of Aragon: traditional styles and main cheesemaking areas
A guide to the cheeses of Aragón: production areas, milks, styles, traditions, quality schemes, flavours and how to choose well.
Read the articleCheeses of La Rioja: Camerano and other regional cheesemaking traditions
A guide to the cheeses of La Rioja: production areas, milks, styles, traditions, quality schemes, flavours and how to choose well.
Read the articleCheeses of the Valencian Community: styles and cheesemaking traditions
A guide to the cheeses of Comunidad Valenciana: production areas, milks, styles, traditions, quality schemes, flavours and how to choose well.
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