The History of Spanish Cheese
The history of Spanish cheese is a tantalizing journey that spans centuries, tracing its roots back to the days when Roman legions marched across the Iberian Peninsula. The Romans, who were known cheese enthusiasts themselves, introduced cheese-making techniques to the region during their occupation.
Monks, renowned for their meticulous attention to detail, began perfecting the craft, producing cheeses that soon became highly sought-after commodities. By the time the Renaissance swept through Spain, cheese had firmly entrenched itself in the nation’s gastronomic culture. But it wasn’t until the age of exploration that Spanish cheeses began to gain international acclaim, making their way to the New World and beyond alongside Spanish explorers and settlers.
Regional Varieties
Spain’s diverse landscapes, from the rolling plains of Castilla-La Mancha to the rugged beauty of the Basque Country, have given rise to a smorgasbord of cheese varieties that would make any cheese aficionado weak in the knees.
Cheesy Destinations
- Castilla-La Mancha: This land of windmills and saffron is also known for its iconic Manchego cheese, a firm, creamy cheese made from the milk of Manchega sheep.
- Catalonia: In the northeastern corner of Spain, Catalonia is a cheese haven. Here, you’ll find the semi-soft and mild-flavored Garrotxa, perfect for pairing with local wines.
- Basque Country: Basque Country boasts its own cheese traditions. Idiazabal, a hard and slightly smoky sheep’s milk cheese, takes center stage. Pair it with some crusty bread and a glass of Txakoli for a taste of the Basque Country’s culinary magic.
The Cheese Lineup
- From Castilla-La Mancha: Manchego, Manchego Curado (aged Manchego), and Manchego Reserve (extra-aged Manchego).
- From Catalonia: Garrotxa, Formatge de Cabra (goat cheese), and Tupí (creamy cow’s milk cheese).
- From Basque Country: Idiazabal, Roncal (sheep’s milk cheese), and Gazta Zaharra (a traditional Basque cheese).
The Cheese-Making Process
Spanish cheese production embraces a rich tapestry of traditional methods passed down through generations. It all starts with the milk, sourced from various animals like cows, sheep, or goats, depending on the region. The milk is gently heated and curdled using either natural enzymes or microbial cultures, a practice that connects the modern-day process to its historical roots.
The ingredients list for Spanish cheese is delightfully uncomplicated: milk, rennet, salt, and sometimes lactic acid bacteria. After curdling, the curds are cut to release whey, and they’re then meticulously molded, pressed, and aged. The aging stage is where the alchemy unfolds. Wheels of cheese rest in cool, damp caves or cellars, developing their unique textures, flavors, and rinds.
Iconic Spanish Cheeses
When it comes to Spanish cheeses, the options are as diverse as the landscapes they hail from. These iconic cheeses have earned their place on cheese boards around the world, and for a good reason. From the crumbly classics to the creamy delights, Spain offers a cheese lover’s paradise.
The Cheese Stars
- Manchego: The king of Spanish cheeses, Manchego, hails from La Mancha. This firm, nutty delight boasts a distinct zigzag pattern on its rind and comes in various aging stages, from the mild and creamy to the robust and crumbly.
- Idiazabal: From the Basque Country, Idiazabal is a hard sheep’s milk cheese known for its slightly smoky flavor. It’s perfect for grating over salads or melting into a rich and savory sauce.
- Cabrales: If you’re a fan of bold and blue cheeses, Cabrales from Asturias is a must-try. This creamy, intensely flavored cheese has veins of blue mold running through it, resulting in a spicy, tangy punch. Pair it with a glass of Spanish Rioja and some crusty bread.
Tasting Notes and Pairings
- Manchego: Manchego’s tasting notes include a nutty sweetness and a slight tang. Its texture ranges from semi-firm to crumbly, depending on the aging. Pair it with almonds, honey, or a drizzle of olive oil. It complements red wines like Tempranillo or Rioja.
- Idiazabal: Idiazabal offers a smoky, earthy flavor with a touch of sweetness. It has a hard, crumbly texture. Grate it over pasta dishes or enjoy it with membrillo (quince paste). Try it with Basque cider or a crisp white wine.
- Cabrales: Cabrales is a bold, creamy cheese with intense blue veins. Its flavor profile is robust and spicy, with a tangy finish. Enjoy it with fresh figs, walnuts, or spread on crusty bread. It pairs beautifully with Spanish red wines like Priorat or a glass of sherry.
Accolades and Awards
- Manchego: This iconic cheese has earned numerous accolades, including recognition at the World Cheese Awards and the International Cheese Awards.
- Idiazabal: Idiazabal cheese has also received acclaim, with several awards at the World Cheese Awards and the prestigious Super Gold distinction.
- Cabrales: Cabrales has been honored with multiple awards, such as the Queso Cabrales DOP recognition and top prizes at the World Cheese Awards.
Lesser-Known Gems
While Spanish cheeses like Manchego and Cabrales steal the limelight, the world of Spanish cheese is also dotted with hidden gems waiting to be discovered. These lesser-known varieties boast unique flavors and histories that deserve their time in the spotlight.
Hidden Treasures Unveiled
- Mahon: Mahon cheese is a true gem. Its orange rind, rubbed with paprika or oil, is a visual treat. Inside, you’ll find a semi-soft cheese with a tangy, slightly salty taste.
- Torta del Casar: From the region of Extremadura comes this luscious cheese made from raw sheep’s milk. What sets it apart is its creamy, gooey interior, perfect for spreading on crusty bread.
Unsung Heroes Worth Savoring
- Mahon: Mahon boasts a smooth, slightly grainy texture with a mild, buttery taste. It’s a versatile cheese that pairs wonderfully with olives, almonds, or even a slice of serrano ham.
- Torta del Casar: This cheese offers a unique texture, oozing deliciously when ripe. Its flavor is rich and earthy with a hint of bitterness. Spread it on crackers or pair it with fresh fruit for a delightful contrast.
Culinary Uses
Spanish cheeses are not just meant for cheese platters; they play a starring role in a wide array of traditional and contemporary dishes, adding depth and flavor to Spanish cuisine. Spanish cheeses have got you covered.
In Spain, cheese is woven into the fabric of traditional dishes, imparting richness and character. One classic favorite is “Tortilla Española,” a simple yet satisfying Spanish omelet made with eggs, potatoes, and onions. Add a generous layer of Manchego cheese, and you’ve elevated it to a whole new level of deliciousness.
Similarly, the iconic “Paella” from Valencia can be enhanced with the creamy goodness of Mahon cheese, melting into the saffron-infused rice and seafood. And let’s not forget about “Pisto,” Spain’s version of ratatouille, where cheeses like Tetilla or Queso de Burgos can be sprinkled on top for that perfect finishing touch.
Pairing Spanish Cheeses
Pairing Spanish cheeses is like conducting a flavorful orchestra, and the great news is, there’s no conductor’s baton required. With a playful palate and an appetite for adventure, you can discover some stunning combinations that will make your taste buds sing.
Perfect Companions for Spanish Cheeses
- Wine: Manchego, the king of Spanish cheeses, adores red wines like Tempranillo, which accentuates its nutty notes. For creamy Tetilla or fresh goat cheese, go for a crisp and acidic Albariño.
- Fruit: Pair slices of Idiazabal with juicy pear for a delightful mix of textures. Figs and dates are heavenly companions for robust cheeses like Mahon or Valdeón. The sweetness of the fruit balances the cheese’s intensity.
- Charcuterie: Spanish cured meats are like the percussion section of your cheese board. Chorizo, jamón ibérico, and salchichón provide a savory and salty counterpoint to the creamy or sharp cheeses.
Crafting Your Spanish Cheese Board
- Variety is Key: Start with a diverse selection of Spanish cheeses, ranging from firm Manchego to creamy Tetilla and smoky Idiazabal. Include cheeses with different textures and flavor profiles to keep things interesting.
- Fruits and More: Fresh and dried fruits like figs, grapes, and apricots provide a sweet contrast to the savory cheeses. Add some Marcona almonds and olives for a salty crunch.
- Bread and Crackers: Offer an array of bread and crackers with different textures and flavors. Baguette slices, rustic bread, and crisp breadsticks make excellent choices to pair with Spanish cheeses.
- Condiments: Enhance your cheese board with condiments like quince paste or membrillo, honey, and a selection of mustards. These add depth and variety to your cheese-tasting experience.
- Visual Appeal: Don’t forget the aesthetics. A few sprigs of fresh herbs or edible flowers can elevate the visual appeal of your cheese board, making it a feast for the eyes as well.
Conclusion
Journey through the world of Spanish cheeses, we’ve uncovered a treasure trove of culinary delights that spans from the crumbly Manchego to the bold Cabrales and beyond. The richness and diversity of Spanish cheeses are a testament to centuries of tradition, innovation, and an unyielding passion for all things queso. They are a reflection of Spain’s unique terroir, culture, and craftsmanship.
FAQs
What is the most famous cheese in Spain?
Manchego cheese.
Why is Manchego cheese so expensive?
Factors include labor-intensive production, high-quality sheep’s milk, and Protected Designation of Origin (PDO) status.
Why is it called Manchego?
Named after the La Mancha region in Spain where it’s produced.
Does Manchego cheese melt?
Yes, it melts but not as smoothly due to its semi-hard texture.
How long does Manchego cheese last?
Properly stored, it can last several months to a year or more.
What is the best way to eat Manchego cheese?
Enjoy on its own or with bread, fruits, quince paste, almonds, or as part of a cheese board, paired with Spanish wines like Tempranillo or Albariño.
