This tradition dates back to the first nomads, as they were dedicated to agriculture and livestock.

The first finds in Spain were found in the area of ​​the Pyrenees and in the Cordovan mountain range of Zuheros. Esparto utensils, perforated ceramic pots and spoons from the prehistoric Neolithic era appeared.

Tartessians, Phoenicians and Carthaginians were already making cheeses, but it was the Celts who provided technical improvements in their preparation and conservation.

From Roman times we find writings by the Hispanic Columela, in his work “De rustica”, in which he refers to the “caserum”, and gives instructions for the preservation of smoked cheeses that the Cantabrians sent to Rome.

But it was the Arabs who gave more importance to goat farming. This culture is still very present in Andalusia and Extremadura.

Already in the Middle Ages and with the Camino de Santiago, the Basque, Navarrese, Aragonese, Castilian, Cantabrian, Asturian and Galician cheeses were made known, which served as food to the pilgrims.

Cheeses in Spain tradition and quality, Liebana cheese

In 1273 King Alfonso X founded the honorable Council of the Mesta, a union of sheep farmers.

The mesta was an important source of income between the 16th and 19th centuries when wool was exported abroad.

The tradition of making cheese spread from the peninsula to the islands, an example of which is the Majorcan cheese that appears in the first Phoenician settlements of Carthaginian.

Since from the port of Mahón, in the 13th century, cheese was already exported to England. The same happens in the Canary Islands, when the Majorero cheese is mentioned in the minutes of the Cabildo of 1605.

The most universal quotes appear in the most widely read and translated novel in literature “Don Quijote de la Mancha”.