A JOURNEY THROUGH THE HEART OF SPAIN'S PDO CHEESES
This time, Spain takes the spotlight in the monthly section on PDO cheeses at the Cheese and Dairy Products Show! Previous countries explored in this section include Portugal, Italy, Austria, the United Kingdom, the Netherlands, and Germany.
From the arid plains of La Mancha to the green valleys of Asturias, Spain boasts an incredible wealth of cheeses. Its Protected Designations of Origin (PDO, equivalent to the French AOP) are the guardians of centuries-old know-how, transmitted with passion. At the Cheese and Dairy Products Show, visitors have already had and will continue to have the opportunity to discover this gourmet heritage through some of its most emblematic specialties.
Manchago DOP: the Iberian icon
Undoubtedly the most famous of Spanish cheeses, Manchego is produced in the La Mancha region from the raw milk of Manchega sheep. Its maturation, which varies from two months to over a year, gives it an aromatic palette ranging from sweet butter to roasted nuts. Its rind, streaked with a herringbone pattern, is instantly recognizable. This firm and flavorful cheese is a perfect accompaniment to quince paste or a local red wine.
Cabrales DOP: the strength of the mountains
Originally from Asturias, Cabrales is a blue cheese with a powerful character. Matured in natural caves with ideal humidity conditions, it is made from raw cow's milk, sometimes mixed with goat's and sheep's milk. Its blue veins express a marked intensity, piquant and salty. To be enjoyed in moderation, it is superb accompanied by a sweet wine or a drizzle of honey, which softens its fiery temperament.
Idiazábal DOP: Basque and Navarrese subtlety
Between the Basque Country and Navarre, Idiazábal is a sheep's milk cheese that is distinguished by its maturation, sometimes smoked with beech or oak wood. Its firm texture releases nutty notes, enriched by a delicate woody touch. Little known to the general public, it is nevertheless a gem for those who love authentic flavors. Cut into shavings or served with a slice of quince, it illustrates the subtlety of Basque pastoral traditions.
Tetilla DOP: Galician sweetness
Tetilla cheese is produced in the green hills of Galicia. Its name is evocative of its conical shape, reminiscent of a breast. Made from cow's milk, it seduces with its melt-in-the-mouth texture and mild milky flavor. It is an accessible cheese, appreciated by children and gourmets alike, which pairs well with fresh fruit or a light white wine. Its tenderness makes it the perfect ambassador for Galician conviviality.
Torta del Casar DOP: a showcase of creaminess
In Extremadura, Torta del Casar offers a unique experience: beneath its thin rind lies a runny paste, obtained through the use of thistle flower as a coagulant. Eaten with a spoon, this sheep's milk cheese has a rare aromatic intensity, combining herbaceous notes and a slight bitterness. Served with rustic bread or drizzled with olive oil, it seduces with its voluptuous texture and powerful flavor.
Mahón-Menorca DOP: the spirit of the Balearic Islands
Head to Menorca, where Mahón-Menorca reflects the Mediterranean soul. Made from cow's milk, its rind is rubbed with olive oil, sometimes enhanced with paprika. When young, it is soft and buttery; when mature, it reveals a firm texture with a salty and slightly spicy taste. It can be enjoyed on its own or in island recipes, such as oven-baked vegetable gratins. A cheese with a sunny personality, illustrating the diversity of the Balearic Islands.
