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Spain
Sheep's and goat's milk wheels and bold blues.
Cheeses from Spain (5)
Cabrales
Spain's ferocious cave-aged blue — intensely pungent and spicy, made from a blend of cow, goat, and sheep's milk.
Idiazábal
A firm Basque sheep's-milk cheese, frequently smoked over beech or hawthorn for a deep, nutty, woodsy flavor.
Mahón
A distinctive orange-rinded cow's-milk cheese from Menorca, rubbed with paprika and butter, ranging from buttery to sharp.
Manchego
Spain's iconic sheep's-milk cheese — firm, nutty, and tangy, with a grassy lanolin character unique to La Mancha.
Tetilla
A creamy Galician cow's-milk cheese shaped like a teardrop, mild and buttery with a faint salty tang.