Best cured cheeses of Spain

Drunken Goat Reserva is a classic Spanish cheese, distinguished by its unique maturation process where it's soaked in Monastrell red wine. This imparts a distinctive purple rind and a mellow, fruity flavor, making it a popular and flavorful choice.

Payoyo is an internationally recognized, award-winning cheese known for its rich, tangy flavor and creamy texture. Its unique blend of goat's and sheep's milk makes it a distinctive and highly sought-after cured cheese.

This cured goat's cheese is a gold medal winner and was named 'Best in the World in the goat's cheese category' at the Concours International de Lyon in 2025. Its unique coating of honey and flower petals adds an exceptional aromatic dimension.

Idiazabal is a traditional semi-hard sheep's milk cheese, and its smoked variant is particularly renowned for its distinctive, robust flavor. It continues to win awards, highlighting its enduring quality and popularity.

Queso de Valdeón is considered one of Europe's great blue cheeses, offering a strong, peppery, and salty flavor with a smooth, creamy texture. Its origin in the Picos de Europa mountains adds to its traditional appeal.

Manchego is Spain's most iconic cheese, and the Gran Reserva version, aged over 9 months, offers a complex, spicy, and persistent flavor profile. It consistently receives high acclaim and awards, making it a top choice for cured cheeses.

This mixed-milk cured cheese from Los Cameros is consistently recognized with international awards, showcasing its exceptional quality and complex flavor profile. It represents the best of blended milk cheeses in Spain.

Monte Enebro is a highly regarded artisanal goat cheese, known for its distinctive ash-covered rind and complex flavor profile. Its creamy texture and tangy blue mold notes make it a sophisticated choice.

Cabrales is a powerful blue cheese, traditionally made from a blend of milks and aged in natural caves, resulting in an intense and spicy flavor. It remains a classic choice for those who appreciate strong, pungent cheeses.

Zamorano is a PDO-protected hard sheep's milk cheese, often compared to Manchego but with a distinct nutty and sweeter profile. Its consistent quality and unique characteristics make it a highly appreciated cured cheese.

Mahón-Menorca is Spain's second most popular cheese, and the 'Curado' version from Illa del Rei Coinga is an award-winning example. Its traditional square shape and intense flavor make it a standout cured cheese.

Torta del Casar is a unique PDO-protected cheese celebrated for its distinctive creamy, scoopable texture and light, slightly bitter taste. Its traditional production with thistle rennet makes it a truly special cured cheese.

This sheep's milk cheese is visually striking and offers a deep, balanced flavor from being soaked in red wine. It's a popular choice that beautifully blends the characteristics of cheese and wine.

Picón Bejes-Tresviso is a robust blue cheese from Cantabria, known for its strong character and traditional production. The variant from Quesos Rio Corvera recently won Gold at the World Cheese Awards, affirming its excellence.

Olavidia is an expressive goat's milk cheese from Andalusia, celebrated for its gracefully firm yet creamy paste and unique slow lactic-coagulation method. It represents the innovative and high-quality artisanal cheese production in Spain.