World of Cheese: Spanish

Most Spanish cheese is made from goat or sheep's milk. One of Spain's most popular cheeses, Manchego, is popular at tapas bars and can be found in the Giant Eagle® Cheese Shop.
Article Photo
  • Idiazábal is a smoky sheep's-milk cheese with a crumbly, paste-like texture and covered with a hard, inedible rind. With its sweet aroma, this cheese pairs beautifully with a quince jam.
  • Manchego, a sheep's milk cheese, has a zesty flavor with a firm, dry texture and inedible rind. The cheese is aged for 60 days to create a rich, signature flavor. Eat Manchego with olives and spiced almonds for a light meal, or add it to salads, soups, vegetables, and sandwiches.
  • Mahon comes from cow's milk. The cheese is aged for a month, then coated with butter, olive oil, and paprika before aging from two months to a year. The finished cheese is an ivory to bright yellow color, with beige edges and a salty, acidic taste.
  • Iberico is made from a blend of cow, goat, and sheep's milk, giving it a deep ivory color and a tangy taste with earthy, herbaceous flavors. An inedible black rind covers this firm cheese. Enjoy it with Serrano ham or Chorizo sausage.



Serving Suggestions

  • In Spain, cheese is part of tapas ("small plates" or "hors d'oeuvres"). The tapas can also include olives, spiced nuts, fish, fruit, and vegetables.
  • Mix and match tapas for a fresh alternative to the  traditional wine-and-cheese offerings.
  • Try pairing a Spanish cheese with Serrano ham and different Spanish wines or sherries.