Queso 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 article
Journal
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
Search articles
Find the article you need
Category
85 articlesArticles about Cheese
Queso 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 articleDoes cheese contain lactose? How type and maturation change the answer
Guide to lactose in cheese: what happens during whey drainage and fermentation, why levels vary and how to read product information.
Read the articleHow to read a cheese label: milk, ingredients, origin, maturation and quality seals
Practical guide to cheese labels: legal name, milk species, ingredients, allergens, maturation, origin, PDO/PGI and marketing terms.
Read the articleWhite 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.
Read the articleArtisan 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 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.
Read the articleCheese 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.
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 article