How cheese is made: from milk and curd to pressing and maturation
Complete guide to cheesemaking: milk treatment, cultures, coagulation, cutting, draining, moulding, salting and 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
How to taste cheese: aroma, texture, flavour, intensity and persistence
A practical method for tasting cheese: preparation, appearance, aroma, texture, basic tastes, intensity, persistence and comparison.
Read the articlePDO cheeses in Spain: what the designation guarantees and a guide by region and style
A guide to Spanish cheese PDOs: what a protected designation covers and how to navigate styles, milks, regions and labels.
Read the articleIdiazabal PDO cheese: milk, territory, smoking and how to identify it
Guide to Idiazabal PDO: raw Latxa or Carranzana sheep milk, territory, maturation, smoked versions and authenticity checks.
Read the articleCabrales PDO cheese: what it is, cave maturation and how to identify it
Complete guide to Cabrales PDO: raw milk, blue mould, cave maturation, territory, flavour and how to identify authentic cheese.
Read the articleTorta del Casar PDO: what it is, how it is made and how to serve it
What makes Torta del Casar PDO distinctive: raw sheep milk, cardoon rennet, maturation, creamy texture and the best way to serve it.
Read the articleMahón-Menorca PDO cheese: origin, types, maturation and how to identify it
Guide to Mahón-Menorca PDO: cow milk, artisan version, characteristic shape, maturation, rind and authenticity.
Read the articleHow to cut and serve cheese: temperature, knives, cuts and presentation
How to serve cheese so texture and aroma show at their best: warming slightly, knives, cuts for different shapes and presentation.
Read the articleHow to build a cheese board: quantities, order and accompaniments
How to build a balanced cheese board without overbuying: number of cheeses, practical quantities, contrast, serving order and accompaniments.
Read the articleHow to tell if cheese has gone bad: mould, smell, texture and when to discard it
How to distinguish intended cheese mould from unwanted spoilage, what to do with hard or soft cheese and which smell, texture and storage signs matter.
Read the articleManchego PDO cheese: what it is, how it is made and how to identify the real thing
Complete guide to Manchego PDO cheese: milk, area, ageing, production, labelling and how to distinguish certified Manchego from similar cheeses.
Read the articleTypes of cheese: complete guide by milk, ageing, texture, rind and production method
A guide to the main types of cheese and how to classify them by milk, ageing, moisture, paste, rind and production method.
Read the article