Here’s my ultimate guide to the best cheeses to eat and buy in Spain, including iconic varieties you can find in supermarkets, unique regional cheeses that are still lesser-known internationally (but very popular in Spain), and a few personal favorites that will be on my table this holiday season.
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A Guide to the Best Cheeses in Spain
Exploring the Best Spanish Cheeses
Following my articles on food souvenirs and Spanish wines, I wanted to dive deeper into the delicious world of Spanish cheeses and create my personal guide featuring both unique, must-try varieties to taste and buy in Spain, as well as my personal favorites. This felt especially fitting since I’ve just finished holiday shopping and wanted to show you what will be on this year’s cheese plate in our Spanish family during the festive season.
Let’s start with the iconic cheese varieties you should try in Spain. Most of these cheeses are easy to find in larger supermarkets such as Auchan and Carrefour (or even on Amazon.es). I generally don’t recommend Mercadona, as they focus heavily on their own brands and carry a more limited selection of other producers. I also visited a local supermarket and double-checked availability right now, so if you see a photo in this post, it usually means that specific cheese is commonly stocked (unless it happens to be temporarily out of stock).
This post is not sponsored, and I don’t work with any of the brands mentioned. Everything here is based purely on personal opinion from someone who has lived in and traveled around Spain for over 15 years.
At the end of the article, I’ll also share my personal favorite Spanish cheeses. Taste is highly subjective, and these favorites don’t always overlap with the must-try cheese list. For example, there are very strong Spanish cheeses like Idiazabal or Cabrales that I personally don’t enjoy on their own – although Cabrales can be amazing when used in tapas or croquettes. Still, these cheeses are incredibly unique and absolutely worth trying at least once.
While I’m sharing my honest opinions, don’t let them discourage you – cheese preferences vary widely, and the best way to discover what you love is to taste as many Spanish cheeses as you can and decide for yourself.
Must-Try Cheeses in Spain You Can Buy in a Supermarket
Spain is one of Europe’s great cheese-producing countries, offering an incredible diversity of flavors, textures, and traditions. Many of its most well-known cheeses are protected by Designation of Origin (D.O.) labels and can be easily found in large supermarkets across the country. At the same time, Spain is home to many lesser-known regional cheeses that are usually sold mainly in their place of origin rather than nationwide.
For example, I discovered Majorero cheese while visiting Fuerteventura in the Canary Islands, where it’s available in almost every supermarket, whereas on mainland Spain it’s typically found only in gourmet shops or specialty cheese sections.
Queso Manchego
Made from sheep’s milk in the Castille-La Mancha region of central Spain, Queso Manchego is Spain’s most famous cheese. It has a firm texture and a balanced flavor that ranges from mild and buttery when young to nutty and intense when aged. It’s perfect on its own or paired with bread and olives. This variety is available in almost every Spanish supermarket, and a few brands such as Sánchez de Rojas also sell it on Amazon.
Queso de Tetilla
Queso de Tetilla is one of the famous Spanish cheeses from Galicia in northern Spain. It is easily recognized by its soft, cone-like shape. Made from cow’s milk, it has a creamy texture and a mild, slightly tangy flavor that melts well, making it great for sandwiches or comfort foods.
Queso do Cabreiro
Queso do Cabreiro is another traditional Spanish cheese from Galicia. It is soft and slightly crumbly, with a fresh, lactic taste. It often has a light tanginess and is delicious spread on bread.
San Simón
San Simón is a smoked cow’s milk cheese from Galicia. Its smooth texture and subtle smoky flavor make it unique and easy to recognize. It is easy to find in larger supermarkets and can be identified by its shape, which is similar to Queso de Tetilla. Some Galician delicatessen shops also sell it online here.
Roncal
Roncal is a firm sheep’s milk cheese from Navarra, but it is easy to find across Spain. Today, only seven villages in the Roncal Valley are allowed to produce it and legally use the name Roncal, and the tradition of its production dates back to the 13th century.
It has a bold, slightly spicy flavor and a compact texture, making it ideal for those who enjoy more intense cheeses. If you visit Navarra, you might also find it used in traditional local tapas, such as pimientos del piquillo filled with this classic cheese.
Garrotxa
Garrotxa, also known as “Pell Florida,” is one of the most famous cheeses from the Catalan Pyrenees. It is a goat’s milk cheese with a velvety rind and a soft, creamy interior. Its flavor is mild, earthy, and slightly mushroom-like, making it very approachable even for those new to goat cheeses.
In Catalonia, this type of cheese is often served alongside local specialties such as Salchichón de Vic or Butifarra, and paired with a glass of local wine from the Priorat region.
Mahón
If you are visiting the Balearic Islands, you can’t miss Mahón cheese from Menorca. It is made from cow’s milk and can range from soft to hard depending on its aging. Mahón has a salty, buttery flavor influenced by the island’s coastal climate.
In Spain, it is often paired with white wine from Rueda, or, for aged varieties, with Mallorcan wines such as Castell Miquel or Binissalem de Mallorca.
Majorero
Majorero is a goat’s milk cheese from Fuerteventura. I absolutely love it and wish it were more widely available in Spanish supermarkets beyond the Canary Islands, where it can be found everywhere. This cheese is aromatic, slightly tangy, and often coated in paprika, which gives it a unique local character. Personally, I enjoyed the paprika-coated version the most.
Idiazabal
Idiazabal is one of the most famous Spanish cheeses from the Basque Country. It is very strong but also unique and widely used in local cuisine. This Basque cheese is made from sheep’s milk and is often lightly smoked. It has a firm texture and a deep, nutty flavor. It is often enjoyed alongside red Rioja wines.
In fact, during my last visit to Bilbao, I even tried Idiazabal ice cream – which was too strong for my taste, but unlike anything else, making it quite unique.
Torta de Casar
Extremely creamy and rich, Torta de Casar is a spoonable sheep’s milk cheese from Extremadura that has won multiple international gourmet awards. Its strong flavor makes it a favorite among cheese lovers – my senior Spanish in-laws adore this cheese at our Sunday family gatherings.
Another similar variation of this cheese is Torta de Barro. Both are often eaten by cutting off the top and dipping bread inside.
Mercadal
Mercadal cheese from Menorca is less well-known than Mahón, but it is still highly popular in Spain and easy to find in larger supermarkets, especially around the winter holidays. It offers a pleasant balance of creaminess and mild saltiness, making it easy to pair with a variety of foods.
Ibores
Ibores is a semi-hard goat’s milk cheese from the province of Cáceres in Extremadura, specifically from the Ibores and Almonte areas. Overall, Extremadura is one of Spain’s top cheese-producing regions, currently home to around 15% of all sheep and goats in the country – so it’s no wonder many of its cheeses have won international awards.
If you visit Extremadura, be sure to order a cheese plate featuring local varieties. Also, in Cáceres, I saw a gourmet shop focused on local jamón and cheeses on almost every corner, so you can easily pick some up as a food souvenir too.
Cabrales
Cabrales is one of Spain’s most famous blue cheeses, from Asturias. It is strong, salty, and intense, made from a mix of fresh cow, goat, and sheep milk.
Today, there are around 80 small local producers making it in the region of Arenas de Cabrales. As I’ve mentioned before, it is too strong for me personally, though I love it as an ingredient in Spanish tapas. I’ve encountered it in dishes like croquettes and absolutely love it there.
Queso Arzúa-Ulloa
Arzúa-Ulloa is a soft Galician cow’s milk cheese with a creamy texture and mild, buttery flavor. Personally, it’s a cheese we really enjoy in our Spanish family and buy on occasion.
Lesser-Known Spanish Cheeses Worth Discovering
Here are some lesser-known regional cheeses in Spain that are often overlooked by international travelers but deserve just as much attention. These varieties are deeply rooted in local traditions and can still be found in supermarkets, though more often in the regions where they originate or in specialty gourmet cheese shops.
Queso de la Serena
Queso de la Serena is a soft sheep’s milk cheese from Extremadura with a very creamy, almost liquid center. It has a strong, earthy flavor and is traditionally eaten by cutting off the top and dipping bread inside. It is similar to the famous Torta de Casar, but usually a bit firmer.
Servilleta
Servilleta, or Tovallo, is a distinctive cheese that gets its name from its folded, napkin-like shape. It is usually made in Costera de Ranes, in the south of the Valencia region (you can also find it in Xativa). The cheese is mild, creamy, and typically enjoyed fresh. Its delicate flavor makes it a great introduction to traditional regional foods of Valencia.
Quesucos de Liébana
Quesucos de Liébana are small cheeses – called “quesuco” instead of “queso” in Spanish due to their unique size. They come from Cantabria and are typically made from cow’s milk. They have a slightly acidic taste and can be fresh or lightly smoked, making them perfect to pair with sweeter Spanish wines like Pedro Ximénez or sweet Jerez.
Afuega’l Pitu del Aramo
Afuega’l Pitu del Aramo is a traditional cheese from Asturias with a crumbly texture and a bold, tangy flavor. It is often included in lists of the oldest cheese varieties in Spain. Since it is a highly traditional Asturian product, you can also try pairing it with local cider, another key ingredient in Asturian cuisine.
Queso de Tronchón
This historic cheese from Aragón has a distinctive shape and a firm texture. It comes from the small, charming town of Tronchón – a true hidden gem. Interestingly, Tronchón cheese was even mentioned in Miguel de Cervantes’ Don Quixote as a prized cheese from the region that Don Quixote and other characters enjoyed.
Already well-known in the 16th – 17th centuries for its quality and long shelf life, it was ideal for travelers and soldiers. Today, I’d say it’s a lesser-known classic for international visitors, but a well-regarded delicacy within Spain.
Beyos
Beyos is a strong, rustic cheese from Asturias, usually made from cow’s milk or a mix of milks. It has a firm texture and a pronounced, slightly sharp flavor, making it a great example of Spain’s rustic cheese heritage.
Queso Zamorano
Queso Zamorano might look similar to Manchego, but it is another classic Spanish cheese from Castille-Leon, made from local sheep’s milk. It is rich, nutty, and often aged, making it excellent for cheese boards. Today, there are only 14 small and medium producers in the region legally allowed to make it, so it is also very much a local specialty.
My Personal Favorite Types of Cheeses in Spain
From all the must-try cheeses in Spain, I often enjoy Manchego and cheeses of Castile-La Mancha, including lesser-known varieties like Queso de Tomelloso (which I tried on my last visit to the region), as well as Queso Arzúa-Ulloa and Majorero. During family gatherings, we also enjoy Torta de Casar, which is a bit strong for my taste, but I like it occasionally spread on bread.
Lately, I’ve been especially loving Spanish cheeses with truffles, cava, wine, or even boletus mushrooms. These may be slightly less traditional and more modern Spanish favorites, but they taste amazing and are exactly what I’ll be serving on my cheese plate over the winter holidays.
La Cava Cheese
La Cava Cheese is often aged in cava cellars, giving it a refined texture and a deep, complex flavor. It is elegant and perfect for special occasions.
Truffled Sheep Cheese
There are multiple truffle sheep’s milk cheese varieties in Spain, as it is the most aromatic and luxurious type of cheese, perfect for special occasions. I always buy truffle sheep’s milk cheese when I have guests in Spain, as it always triumphs on any cheese plate.
Queso al Vino
Queso al Vino is a cheese is bathed in red wine during aging, giving it a purple rind and a fruity, tangy flavor. It’s visually striking and delicious. This year, we also included one on our Spanish Christmas table.
Queso con Boletus
Made with wild mushrooms, Queso con Boletus (boletus mushrooms) has a deep, earthy flavor that’s perfect for autumn dishes and mushroom lovers.
Another popular flavor option is black garlic cheese or Diablo, which is flavored with mojo picón (a traditional spicy sauce from the Canary Islands). This time, however, I was really craving a cheese with a pronounced mushroom flavor, so I chose the boletus version.
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Wonderful to gain more insight into the cheeses in Spain. While I’ve tried a number of these, I haven’t seen the truffled sheep cheese before, and definitely would like to try it when we’re back in Spain in a few months.
We love to try new foods when we travel. Until we started travelling, I did not realize there were so many different kinds of cheese. And how yummy many were! I will have to look for some of these when we return to Spain. Although the spicier ones we would pass on. But I do miss finding this variety of cheese when I return home.