Spanish cheeses with Protected Designation of Origin (PDO) showcase the rich history and tradition of the country.
With 26 protected varieties, Spain ranks among the top cheese producers worldwide.
Each PDO cheese tells the story of its region and the skilled artisans behind it.
Cow’s milk cheeses are mainly found in the north, from Galicia to the Basque Country, while sheep’s milk cheeses dominate the vast central plateau known as the Meseta, with Castilla-La Mancha standing out for the famous Manchego PDO.
From the mountains of Asturias to the sunny coasts of Murcia, every bite offers a distinct flavor connected to its land.
The PDO seal ensures authenticity and high quality, making these cheeses an ideal choice for cheese boards or recipes, adding genuine Spanish flavor to any dish.
Mahón is a traditional cow’s milk cheese from Menorca, one of Spain’s Balearic Islands. Recognizable by its square shape and orange rind, it’s aged in natural caves, where the Mediterranean breeze and sea air shape its distinctive tangy flavor and firm texture. Available in semi-cured and cured varieties, each version offers its own depth and intensity — a true taste of the island’s cheesemaking heritage.
San Simón da Costa is a traditional smoked cow’s milk cheese from Lugo, in the heart of Galicia — a region with deep-rooted cheesemaking traditions. Aged to develop its smooth, buttery texture, it is then gently smoked with birch wood, giving it its signature golden rind and delicate smoky aroma. Its teardrop shape and balanced flavor make it one of the most iconic cheeses from northern Spain.
Tetilla is a traditional cow’s milk cheese from Galicia, easily recognized by its soft, conical shape. Made with milk from cows raised in the region’s lush green pastures, it’s crafted using artisanal methods that reflect Galicia’s rich dairy heritage. Its creamy texture and mild, slightly tangy flavor make it a favorite across Spain.
Idiazábal is a traditional cheese from the Basque Country and Navarra, made from raw sheep’s milk, mainly from Latxa and Carranzana breeds. Often lightly smoked and aged naturally, it offers a firm texture and a bold, slightly smoky flavor that reflects the rugged landscape where it’s crafted.
Murcia al Vino is a distinctive goat’s milk cheese from Spain’s Mediterranean southeast (Murcia). Washed in local red wine during maturation, it develops a deep purple rind and a smooth, mildly tangy flavor. It reflects the region’s rich tradition of goat herding and winemaking.
Roncal is a traditional raw sheep’s milk cheese from the Pyrenees of Navarra, made exclusively with milk from Latxa sheep.
Aged in the natural mountain climate, it develops a firm texture, moldy rind, and bold, slightly spicy flavor. Its artisanal roots reflect the deep connection between the land, the people, and their herds.
The production process is entirely artisanal and follows strict guidelines set by the Regulatory Council.
These standards ensure that every cheese dairy and farm preserves the authenticity of the product and its traditional methods, passed down through generations.
