The best cheeses in Spain

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The best cheeses in Spain
Source:listas.20minutos.es
All cheeses are PDO Denomination of Origin and therefore have a regulatory council

TOP 11:

The cheese cake of Hacienda Zorita, one of the winners

The cheese cake of Hacienda Zorita, one of the winners
The cheese cake of Hacienda Zorita, one of the winners

TOP 10:

Idiazabal (Navarra-Guipúzcoa)

Idiazabal (Navarra-Guipúzcoa)
The best, with black label, are made by shepherds with sheep's milk of the Latxa breed. Cylindrical, with a weight of between 1 and 3 kilos, and maturation of 4 to 8 months. Slightly spicy and acidic taste. Buttery. Price approx .: 50 euros / kilo.


TOP 9:

San Simón de Costa (Lugo)

San Simón de Costa (Lugo)
With a format similar to tetilla cheese, it offers a darker color, as it smokes with birch wood. Cow's milk is used. Slight smoke smell and a mild taste, somewhat acid and spicy. Price approx .: 16 euros / kilo.

TOP 8:

Mahón-Menorca (Menorca)

Mahón-Menorca (Menorca)
Artisan cheese made with raw cow's milk. Square, its weight varies between 2 and 4 kilos. There is from tender to old. It melts on scales and offers an intense smell, with a salty and spicy finish. It is considered one of the best cheeses in Europe. Price approx .: 28 euros / kilo.

TOP 7:

Majorero (Fuerteventura)

Majorero (Fuerteventura)
Cheeses of cylindrical form of between 2 and 5 kilos, made with raw milk of majorera goat. Pleasant taste, very fatty in the mouth, and slightly acidic and sweet at the same time, with a salty finish. Price approx .: 30 euros / kilo.


TOP 6:

Grazalema (Cádiz)

Grazalema (Cádiz)
One of the most quoted cheeses. It is made with milk from merino sheep and goats of the Payoya breed, native to the Sierra de Grazalema. Cylindrical, weighing between 1.5 and 2.5 kilos. Firm texture and intense flavor, fatty and somewhat spicy. Price approx .: 32 euros / kilo.

TOP 5:

Las Garmillas (Cantabria)

Las Garmillas (Cantabria)
It is fresh and delicate texture, so its consumption time does not exceed two weeks. With an irregular cake shape, its weight is around half a kilo. Very creamy, slightly sweet and with a mild acidity. Price approx .: 13 euros / unit.

TOP 4:

Torta del Casar (Cáceres)

Torta del Casar (Cáceres)
Coagulated raw sheep milk is used, with thistle vegetable rennet. Cylindrical pieces and weight between 200 grams and one kilo. Very creamy paste, with an intense aroma, something bitter and without acidity. Price approx .: 28 euros / kilo.


TOP 3:

Zamorano (Zamora)

Zamorano (Zamora)
Although it can be confused with Manchego, it has its own personality, made with raw milk from churras sheep. Between 1 and 4 kilos, and a maturation that reaches 12 months. The most cured are fatty and with intense itching. Price approx .: 27 euros / kilo.

TOP 2:

Cabrales (Asturias)

Cabrales (Asturias)
The best of our blue cheeses, from cow's milk, goat and sheep. Matures between 3 and 5 months in caves of the Picos de Europa. Pieces between 2 and 5 kilos of semi-soft pasta. Penetrating smell, unctuous texture, strong flavor and spicy finish. Price approx .: 38 euros / kilo.

TOP 1:

Manchego (La Mancha)

Manchego (La Mancha)
The most emblematic of Spanish cheeses. Made with Manchega sheep's milk, it comes in cylindrical pieces. Slightly spicy, acid and salty flavor. Very buttery Price approx .: 25 euros / kilo.