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Spain
France
Italy
Portugal
Greece
Spanish Cheese
Spain is renowned for its diverse and flavourful cheeses, each with unique characteristics and regional origins. Here are a few notable examples:
1. Manchego: Perhaps the most famous Spanish cheese, Manchego hails from the La Mancha region. Made from the milk of Manchega sheep, it has a firm texture and a rich, nutty flavor. It comes in various ages, from fresh (fresco) to aged (viejo), each offering a different taste experience.
2. Cabrales: This is a blue cheese from Asturias, known for its strong, pungent flavor. Traditionally, it is made from a blend of cow, sheep, and goat milk and aged in limestone caves, which gives it its distinctive taste and aroma.
3. Mahón: Originating from the island of Menorca, Mahón cheese is made from cow’s milk. It has a buttery, slightly salty flavour with a nutty aroma. The texture can range from soft to hard, depending on its age.
4. Tetilla: This cheese from Galicia is easily recognisable by its cone shape, resembling a small breast (hence the name “tetilla”). Made from cow’s milk, it has a creamy texture and a mild, slightly tangy flavour.
5. Idiazabal: A smoked cheese from the Basque Country and Navarre, Idiazabal is made from unpasteurized sheep’s milk. It has a firm texture and a rich, smoky flavour, often enjoyed with quince paste or walnuts.
6. Zamorano: This cheese from the province of Zamora is made from the milk of Churra and Castellana sheep. It has a crumbly texture and a robust, slightly tangy flavour.
These cheeses are just a glimpse into the rich tapestry of Spanish cheese-making traditions. Each region in Spain has its own specialties, reflecting the local culture and environment. Whether enjoyed on their own, paired with wine, or incorporated into dishes, Spanish cheeses offer a delightful culinary experience.

Sheep Milk Cheese
(Queso de Oveja)

Cows Milk Cheese
(Queso de vaca)

Goats Milk Cheese
(Queso de cabra)

Buffalo Milk Cheese
(Queso de Bufala)

Blue cheese
(Queso azul)

Other
(otro)
Cheese making and consumption became so prolific that in the 1400s the Spanish government began regulating the prices. Spain, like many areas in the European Union, still continues to regulate certain cheese, just as they do with wine and other food products. There are currently 26 cheese types certified countrywide under such quality controls – DOP’s “denominaciones de origen protegidas”.
Outside of DOPs, categorizing Spanish cheese isn’t simple, but Antonio Padilla, a cheese monger from Seville, Spain, says that in the most basic terms, cheese in Spain can be divided into three regions: cows in the north and the Balearic Islands, sheep in the middle, goats in the south and Canary Islands. There are certainly exceptions, but it’s generally consistent.
The type of terrain and the animals it sustains, therefore has a huge impact on the type of cheese that is produced.
French Cheese
France is renowned for its diverse and rich cheese culture, boasting over a thousand varieties. French cheeses are categorized into several families based on their texture, milk type, and production methods. Some of the most iconic French cheeses include:
• Brie: A soft, creamy cheese with a velvety white rind, originating from the Brie region. It has a mild, buttery flavor and is often enjoyed at room temperature.
• Camembert: Similar to Brie but with a more rustic flavor, this cheese from Normandy has a creamy texture and earthy notes reminiscent of mushrooms and hazelnuts.
• Roquefort: A famous blue cheese made from sheep’s milk, known for its strong, tangy flavor and crumbly texture.
• Comté: A hard cheese from the Franche-Comté region, with a complex fruity and nutty flavor.
• Chèvre: Goat cheese that comes in various forms, from fresh and creamy to aged and crumbly.
Each region of France has its own unique cheeses, influenced by the local climate, soil, and traditional methods

Sheep Milk Cheese
(Fromages au lait de brebis)

Cows Milk Cheese
(fromage au lait de vache)

Goats Milk Cheese
(Fromage au lait de chèvre)

Buffalo Milk Cheese
(Fromage au lait de bufflonne)

Blue cheese
(Les fromages à pâte persillée)

Other
(Autre)
Italian Cheese
Italy is renowned for its rich and diverse cheese-making tradition, with over a thousand varieties that reflect the country’s regional diversity and culinary heritage. Italian cheeses range from soft and creamy to hard and aged, each with unique flavours and textures.
• Parmigiano-Reggiano: Known as the “King of Cheeses,” this hard cheese is made from cow’s milk and aged for 12 to 36 months. It has a rich, savoury flavour with a slightly granular texture, perfect for grating over pasta or enjoying with a drizzle of balsamic vinegar
• Mozzarella di Bufala: Made from the milk of water buffalo, this cheese is soft, creamy, and slightly tangy. It’s a staple in dishes like Caprese salad and pizza
• Gorgonzola: A blue cheese with a strong, tangy flavour and creamy texture. It comes in two varieties: Dolce (sweet) and Piccante (spicy), and is often used in salads, sauces, and as a topping for steaks
• Pecorino Romano: A hard, salty cheese made from sheep’s milk, often used for grating over pasta dishes. It has a sharp, tangy flavour that adds depth to many Italian recipes
• Ricotta: A fresh cheese with a mild, slightly sweet flavour and creamy texture. It’s commonly used in lasagna, cannoli, and other Italian desserts
Each region of Italy has its own specialty cheeses, influenced by local climate, soil, and traditional methods. From the soft, creamy cheeses of the north to the hard, aged varieties of the south, Italian cheeses are a testament to the country’s rich gastronomic history

Sheep Milk Cheese
(Formaggio di pecora)

Cows Milk Cheese
(formaggio di latte di mucca)

Goats Milk Cheese
(Formaggio di capra)

Buffalo Milk Cheese
(Formaggio di Bufala)

Blue cheese
(formaggio blu)

Other
(altro)
Portuguese Cheese
Portugal boasts a rich and diverse cheese-making tradition, with each region offering unique varieties that reflect local climates, soils, and traditional methods. Here are some of the most notable Portuguese cheeses:
• Queijo Serra da Estrela: This semi-soft cheese is made from the milk of Bordaleira sheep in the Serra da Estrela region. It has a creamy texture and a rich, slightly tangy flavour. It’s often enjoyed spread on bread or as part of a cheese platter.
• Queijo São Jorge: Produced on the island of São Jorge in the Azores, this semi-hard cheese is made from cow’s milk and has a slightly spicy, tangy flavour that intensifies with age. It is shaped into large wheels and is a staple in the local diet.
• Queijo de Azeitão: A semi-soft cheese made from unpasteurized sheep’s milk, originating from the town of Azeitão. It has a creamy texture and a strong, earthy flavour, often enjoyed with a glass of red wine.
• Queijo de Nisa: This semi-hard cheese is made from the milk of Merino sheep in the Portalegre region. It has a firm texture and a slightly salty, tangy flavor, making it perfect for grating over dishes or enjoying on its own.
• Requeijão: A fresh cheese similar to ricotta, made from the whey of sheep or cow’s milk. It has a mild, slightly sweet flavour and a creamy texture, often used in desserts or as a spread.
Portuguese cheeses are an integral part of the country’s culinary heritage, enjoyed as appetizers, in sandwiches, or as key ingredients in various dishes. Whether you prefer soft and creamy or hard and aged, there’s a Portuguese cheese to suit every palate.

Sheep Milk Cheese
(Queijo de leite de ovelha)

Cows Milk Cheese
(Queijo de vaca)

Goats Milk Cheese
(Queijo de cabra)

Buffalo Milk Cheese
(Queijo Mussarela de Búfala)

Blue cheese
(Queijo azul)

Other
(Outro)
Greek cheese
Greece is renowned for its rich cheese-making tradition, with a variety of cheeses that reflect the country’s diverse regions and culinary heritage. Here are some of the most notable Greek cheeses:
• Feta: Perhaps the most famous Greek cheese, Feta is a brined curd cheese made from sheep’s milk or a mixture of sheep and goat’s milk. It has a tangy, salty flavor and a crumbly texture, making it perfect for salads, pastries, and as a table cheese.
• Kasseri: This semi-hard cheese is made from sheep’s milk, sometimes with a small amount of goat’s milk. It has a mild, slightly sweet flavor and a smooth, elastic texture. Kasseri is often used in sandwiches and as a table cheese.
• Graviera: A hard cheese with a slightly sweet and nutty flavor, Graviera is made from sheep’s milk or a mixture of sheep and goat’s milk. It is one of the most popular cheeses in Greece and is often enjoyed grated over dishes or as a snack.
• Kefalotyri: This is a very hard, salty cheese made from sheep’s or goat’s milk. It has a strong, tangy flavor and is typically used grated over pasta dishes or fried as saganaki.
• Manouri: A fresh, semi-soft cheese made from the whey of sheep’s or goat’s milk, Manouri has a creamy texture and a mild, slightly sweet flavor. It is often used in desserts or as a spread.
• Mizithra: Made from the whey of sheep’s or goat’s milk, Mizithra comes in both fresh and aged varieties. The fresh version is soft and creamy, while the aged version is hard and salty, often used grated over pasta.
Greek cheeses are an integral part of the country’s culinary culture, enjoyed in a variety of dishes from appetizers to desserts. Each region of Greece has its own unique cheeses, influenced by local traditions and ingredients.

Sheep Milk Cheese
(Τυρί από πρόβειο γάλα)

Cows Milk Cheese
(Τυρί αγελαδινό γάλα)

Goats Milk Cheese
(Τυρί κατσικίσιο γάλα)

Buffalo Milk Cheese
(Τυρί βουβαλίσιο γάλα)

Blue cheese
(Μπλε τυρί)

Other
(Αλλα)
Geographical indications and quality schemes explained

Protected designation of origin (PDO)
Product names registered as PDO are those that have the strongest links to the place in which they are made.
- Products: food, agricultural products and wines.
- Specifications: Every part of the production, processing and preparation process must take place in the specific region. For wines, this means that the grapes have to come exclusively from the geographical area where the wine is made.
- Example: Kalamata olive oil PDO is entirely produced in the region of Kalamata in Greece, using olive varieties from that area.
- Label: mandatory for food and agricultural products, optional for wine.
Protected geographical indication (PGI)
PGI emphasises the relationship between the specific geographic region and the name of the product, where a particular quality, reputation or other characteristic is essentially attributable to its geographical origin.
- Products: food, agricultural products and wines.
- Specifications: For most products, at least one of the stages of production, processing or preparation takes place in the region. In the case of wine, this means that at least 85% of the grapes used have to come exclusively from the geographical area where the wine is actually made.
- Example: Westfälischer Knochenschinken PGI ham is produced in Westphalia using age-old techniques, but the meat used does not exclusively come from animals born and reared in that specific region of Germany.
- Label: mandatory for food, agricultural products, optional for wines.
Traditional speciality guaranteed
TSG highlights the traditional aspects, such as the way the product is made or its composition, without being linked to a specific geographical area. The name of a product being registered as a TSG protects it against falsification and misuse.
- Products: food and agricultural products.
- Example: Gueuze TSG is a traditional beer obtained by spontaneous fermentation. It is generally produced in and around Brussels, Belgium. Nonetheless, being a TSG, its production method is protected but it could be produced somewhere else.
- Label: mandatory for all products.
Source: Agricultural & Rural Development EU
