5 ABSOLUTELY DELICIOUS SHEEP CHEESES YOU SIMPLY CANNOT MISS

Spanish sheep cheese is famous for its unique taste and commitment to quality. Most sheep cheese comes from Spain’s central and southern regions like the famous La Meseta plateau near Madrid which is perfect for grazing.

Manchego

Queso manchego comes from La Mancha, a region famous for its Manchega sheep’s milk. You can rest assured knowing its quality because this cheese has to pass some strict rules to be called Manchego. Firstly, La Mancha sheep’s milk must be used and the cheese must be aged for a minimum of 60 days. The cheese is very creamy but the longer it cures, the stronger the flavor and firmer the texture. This cheese has a nutty flavor and pairs very well with dried fruit or jam.

Torta del Casar

Typically made with milk from Merino and Entrefina sheep, Torta del Casar is from Extremadura. Curdling it with cardoon thistle gives it its unique, slightly bitter flavor that pairs nicely with its creamy texture. Torta del Casar is aged for at least 60 days, sometimes longer. The outside hardens as it ages, while the inside stays soft and creamy, almost liquid. The most traditional way to eat this is to cut off the top and scoop out the middle. You can spread it on bread or fruit, or dip it in some picos and eat it directly.

Zamorano

As the name implies, Zamorano cheese comes from Zamora, a province in Castilla-La Mancha. Milk from Churra and Castellana sheep blend perfectly to create a sharp, strong cheese. The texture is hard and crumbly, often cured to produce a nutty, salty taste. Zamorano is typically aged for 6-16 months for enhanced flavor. The flavor and style is similar to Parmesan Reggiano or aged cheddar. Even though it’s often compared to Manchego, Zamorano is more intense in flavor and texture.

See more: A Recipe for Spanish Omelette That is as Good as Abuela’s

Burgos

Another Spanish sheep cheese you need to try is the soft, light Burgos cheese. Burgos isn’t an aged or cured cheese. It’s fresh and ready to be enjoyed shortly after production. This cheese is moist and mild in flavor and pairs well with many things. Throw it on top of a salad for extra zing, or try it with honey and nuts. Also, you can even use Burgos cheese for a nice addition to cheesecake!

Idiazábal

Idiazábal arrives on your plate from the País Vasco province. Latxa and Carranzana sheep provide the milk for this cheese which is then aged between 2-6 months. The flavor is nutty, buttery, and smoky. This cheese pairs very nicely with fruit or Spanish membrillo (quince paste).

Curious for more?

There are of course many more delicious cheeses to discover… Why not with a food lover expert? Join a Food Lover Tour to sample some of the finest varieties around!