What is the best Spanish cheese? Spain is home to a wide variety of cheeses, each with its own flavour, history and region of origin. From creamy spreads to strong matured wheels, Spanish cheese is a true reflection of the country’s culinary heritage.
In Spanish cuisine, you’ll find cheeses made from cow’s, sheep’s and goat’s milk. They can be soft, fresh and creamy, or hard, smoked and aged for months. Many of them hold PDO (Protected Designation of Origin) status, guaranteeing their quality and authenticity.
If you’re a cheese lover planning a trip to Spain, here are the top 5 Spanish cheeses you simply must try – and the regions where you can taste them. Pair them with Spanish wines for an unforgettable gastronomic experience.
Cabrales – Asturias, Picos de Europa
Cabrales cheese is one of Spain’s most famous blue cheeses, with a flavour as bold as the mountains it comes from. Produced in the Asturias region, within the stunning Picos de Europa, this pungent and powerful cheese has been awarded PDO status since 1981.
Traditionally, Cabrales originated from the shepherds who spent long seasons in the high mountain pastures. Ageing the cheese allowed them to preserve milk during the months when cattle grazed the alpine meadows.
- Taste profile: strong, tangy and creamy blue cheese
- Perfect pairing: red wine from Rioja or cider from Asturias
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Torta del Casar – Extremadura
From the western Spanish region of Extremadura, near the Portuguese border, comes the unique Torta del Casar. This sheep’s milk cheese is known for its soft, creamy interior hidden beneath a firm rind.
It is typically eaten by cutting off the top of the rind and scooping out the inside – perfect for spreading on fresh bread or crackers. Traditionally paired with sweet wines or port, it’s one of the most distinctive Spanish cheeses you can try.
- Taste profile: creamy, slightly tangy, rich in flavour
- Perfect pairing: sweet wine or fine port
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Idiazabal – Basque Country & Navarre
Idiazabal cheese is a traditional speciality of the Basque Country and Navarre in northern Spain. Made exclusively from Latxa and Carranzana sheep’s milk, it has been recognised as part of Europe’s Gastronomic Heritage.
This hard cheese has a robust, nutty flavour with a subtle spiciness. A smoked version is also available, which acquires its unique woody taste from the beechwood or cherry wood used during the smoking process.
- Taste profile: firm, nutty, slightly spicy; smoked version has a woody aroma
- Perfect pairing: Rioja wine
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Palmero Cheese – La Palma, Canary Islands
Known locally as Queso Palmero, this cheese from the island of La Palma is a true Canary Island delicacy. Produced exclusively from goat’s milk, it is handmade and has held PDO protection for more than 15 years.
Palmero cheese is smoked using almond shells, dried cactus and Canary pine wood, giving it a distinctive island flavour. It comes in different varieties, from fresh and mild to matured and intense.
- Taste profile: fresh, smoky, or matured with deeper intensity
- Perfect pairing: Canarian red wines or honey rum
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Maó (Mahón) Cheese – Menorca, Balearic Islands
Last but not least, Maó cheese – also called Mahón cheese – comes from the island of Menorca in the Balearics. With a tradition dating back as far as 3,000 BC, it is one of the oldest and most respected cheeses in Spain.
Made from cow’s milk, Maó cheese has a buttery, slightly salty flavour, influenced by the island’s sea breezes. The aged version develops a firmer texture and complex, almost woody notes, making it a prized delicacy.
- Taste profile: buttery, slightly salty, aged varieties are rich and intense
- Perfect pairing: Menorcan red wine or sherry
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Final thoughts: discover the best cheeses of Spain
Whether you prefer a creamy spread like Torta del Casar, a bold blue like Cabrales, or a smoky island speciality like Palmero cheese, Spanish cheeses offer a world of flavours for every palate. Many of them are deeply tied to local traditions, landscapes and centuries-old craftsmanship.
If you’re visiting Spain, make sure to try these five exceptional cheeses in their regions of origin – and pair them with local wines for the ultimate Spanish food experience.