Say Cheese! And Learn About 8 Spanish Cheeses You Should Add To Your Charcuterie Board

Charcuterie boards originally contain cheese and meats. However, as years go by, other treats were also added such as fruits, bread, and vegetables. Charcuterie was derived from a French word that means cooked flesh.

Going back to the present day, charcuterie boards became popular during the lockdown. Since everyone can’t go outside, they have enough time to prepare aesthetically pleasing meals. One of these is the charcuterie boards.

But as much as people want to make it good-looking, you should also consider the most important thing— the taste. With that, you should explore the world of Spanish cheeses which you can match with your wine and meats.

If you want to know more about these cheeses that you usually see in Spanish restaurants, then don’t hesitate to check the list below!

1. Mahón cheese

Are you a fan of fruity cheeses? Then you should try Mahón. It originated from Menorca where a lot of other local cheeses are made. The local farmers can age cheeses up until 2 years in their underground cellar.

The cheese contains other ingredients rubbed on its rind such as olive oil and paprika that help it to age well. It’s usually made from either pure cow’s milk or cow’s milk with a mix of sheep’s milk.

Mahón cheese is perfect for charcuterie boards and tapas, so you should try it when you visit Spanish restaurants.

2. Cabrales cheese

Love to incorporate a blue cheese in your spread? You should try Cabrales. It’s made from different varieties of milk such as sheep, goat, and cow. Moreover, it has a hint of almond and hazelnut.

As you may know, blue cheese doesn’t smell so appetising. However, once you’ve tasted it, you’ll immediately forget the smell. You can expect a taste of mixed spices that’s a perfect pair with a glass of sherry.

Cabrales can be found in Northern Spain and the Bay of Biscay where it ripens for about 2 to 5 months, and another 2 to 4 months for the curing process.

3. Manchego cheese

The Manchego cheese is the go-to cheese of Spaniards, which can be found in La Mancha province. Moreover, it’s made mainly from sheep’s milk. It’s also well-known for its sweet to very strong flavour depending on the curing age.

In terms of appearance, its rind has a zigzag pattern that’s why locals and cheese experts can easily identify it even if it’s close to other cheeses.

You can easily taste it once you’ve visited tapas restaurants and bars in Spain. It compliments a lot of meals with its balanced taste and texture.

4. Tetilla cheese

The Tetilla cheese came from the word Tetilla which means breast/nipple because its shape looks like it. This unusual cheese is made from cow’s milk which can be found in Galicia.

You can identify this cheese because its rind is yellow, and it tastes salty and creamy. It also has a hint of walnut and vanilla.

5. Idiazábal cheese

The Idiazábal cheese is made from unpasteurised sheep’s milk that undergoes a smoking method that makes it taste a bit smoky but also buttery and supple. Moreover, it can be found in the Basque Country and Navarra.

Its curing process takes at least two months in drums that’s why there are different sizes available. This cheese is a perfect pair for Spanish red wine, and can also be added to your favourite plates of pasta.

6. Roncal cheese

The Roncal cheese can be found in the Roncal Valley. It’s made from sheep’s milk that has been aged for about 6 months. Its rind has some blue-grey moulds and dots so you can easily spot it from other cheeses.

It tastes nutty with herby hints and has a chewable texture.

7. Torta del Casar

The Torta del Casar cheese is from the city of Cácrees. Moreover, it’s called Torta because it looks like a small cake. It’s made from sheep’s milk that has been cured for at least 2 months.

Compared to other cheeses mentioned before, Torta del Casar has a curdled texture inside. It’s not as hard as the other cheese so it’s best served as a dip or a spread.

8. Arzúa- Ulloa

Arzúa- Ulloa (also known as Queso de Ulloa) is a mouth-watering cheese from Galicia. It’s made from raw or pasteurised cow’s milk that creates a stronger flavour as it aged. The aging method takes about 2 to 6 months.

This rich and creamy cheese is best paired with bread dark red wine.

Now that you know your options when it comes to cheeses in charcuterie boards, don’t forget to taste them when you visit Spanish restaurants. Share with us your go-to cheese by leaving a comment below!