Cabrales blue cheese is made in the Asturias region of Spain from cow, goat and/or sheep milk and has a creamy, sharp taste that is a bit less salty than other blue cheeses. The cheeses are aged in caves, during which time the blue mould naturally colonizes the cheeses.
Gamonedo is a Spanish cheese with a thin, dark reddish, inedible rind. Inside, the cheese is white or yellowish white, with some small holes and a crumbly texture. It has a lightly-smoked, nutty taste.
Garrotxa cheese is a Catalonian semi-soft cheese. It has a greyish-blue, velvety mould on the rind. Inside, the cheese is pure white, with a few holes in it. Typically, it is made from goat’s milk, though a few versions are made from cow’s milk.
Manchego Cheese is a Spanish cheese made from sheep’s milk. The taste starts off mild when the cheese is young, and gets sharper as the cheese is aged. It has a waxed, inedible rind.
Manchego Viejo (“old”) is Spanish Manchego that has been aged a minimum of 9 months. It has a sharp taste and firm but crumbly body that can be grated, shaved or sliced.
Mató is an unsalted fresh Spanish cheese, meant to be eaten the same day that it is made. It can be made from goat’s milk or cow’s milk.
Murcia al Vino Cheese is a Spanish goat’s milk cheese with a red rind that comes from dunking the cheese in wine. It has a mild, tangy taste and a moist texture.
Murcian cheese (Queso de Murcia) is a Spanish cheese made from either made from either raw or pasteurized goat’s-milk. There are two versions: fresh, or aged.
Tetilla is a Spanish cheese with an inedible thin, pale yellow wax rind. Inside, the cheese is ivory-white with just a few holes. It is creamy and mild tasting, almost sweet.
Valdeón is a salty, Spanish blue cheese with a sharp, strong, salty flavour. It is a light ivory colour with veins of blue-green mould.