Each CHEESE FROM SPAIN has its own unique characteristics that affect the finished product, such as the type of milk (sheep, goat, cow or a mix), the history or traditions and the aging, the production process or curing process.
Below are different flavor from spanish cheese:
Medium flavored cheeses are usually semi-cured and not as soft as the light cheeses. Medium cheeses can be paired well with young red or rosé wines. Mahon P.D.O. from the Balearic Islands, Arzua-Ulloa from Galicia, and Ibores goat’s milk cheese spain from Extremadura are good examples of Cheese from Spain medium-flavored.
Cheese from spain flavors are usually classified as light, medium and strong. Their classification depends on both the type of milk and breed of animal as well as on the curing or aging process. Spain Cheese with the lightest or mildest flavors are those that are soft and made from cow’s milk.
The heady aromas from iberico cheese and the intensely fulfilling textures and vibrant flavors of a centuries-long artisan cheese tradition. Strong iberico cheese have the longest curing or aging process. They are best when paired with red wines that have body.
The iberico cheese are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mold to make blue varieties.