BUY SPANISH CHEESES ONLINE
90% of Spaniards are cheese lovers. It does not matter what type of cheese it is: cured, semi-cured, aged, blue cheese, goat cheese, Parmesan, grated, etc. I could mention many other types of cheese that will surely sound familiar to you.
At Gastronomic Spain we have the best selection of the most popular and delicious Spanish cheeses. Lots of variety, different brands and always at the best price. If you are interested in buying a good cheese, read on and we will show you each and every one of them. In addition, we have shipments throughout Europe.See more
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Organic Mild Manchego Cheese
Cheese Cream Torta Del Casar
Sharp Organic Manchego Cheese
Torta Del Casar Soft Cheese 250 Gr.
Manchego Mild Cheese Don Cayo
Manchego Mild Cheese Artequeso
Soft Cheese Albeniz
Soft Cheese El Ventero 250 Gr.
Cured Manchego Cheese Don Cayo
Aged Manchego Cheese Don Cayo
Sharp Manchego Cheese Artequeso
Aged Manchego Cheese Artequeso
Sharp Sheep Cheese Albeniz
Don Bernardo Oro Aged Manchego Cheese
TYPES OF SPANISH CHEESES: THE ESSENTIAL IN OUR HOUSES
Spanish cheese is always present in our lives. Breakfasts, lunches, snacks and dinners, even in the typical resopones we honor the delicious Spanish cheeses that Spanish gastronomy offers us.
At Gastronomic Spain we have an infinity of variety, the best brands and the best quality. You have FREE shipping to any point in Europe, so, take this opportunity to buy cheese at the best price and surprise your European friends with the quality of the products that Spanish gastronomy offers us.
Manchego cheese is one of the most desired cheeses by the Spanish. And it is not for less because we are talking about a cheese with Protected Designation of Origin in La Mancha.
It is a cheese made with sheep's milk, exclusively from the La Mancha breed. Its cure will depend on whether it is semi-cured, cured or old.
Mild Manchego cheese: aged between 3 and 6 months.
Cured Manchego cheese: aged between 6 and 9 months.
Aged Manchego cheese: aged for more than 9 months.
Idiazábal is another of the most popular of Spanish cheeses. It is also a Protected Designation of Origin, but in this case from the Basque Country and Navarra. This cheese made with sheep's milk is characterized by being a fatty cheese, with an exquisite taste and with a minimum maturity of 60 days.
Idiazábal cheese is so delicious that it is declared a European gastronomic heritage. Among its characteristics we find: intense, balanced, clean and consistent flavor; marked by a character of sheep and natural rennet; as well as a spicy tone and absent of bitterness.
In Gastronomic Spain we will find cured Idiazábal and smoked Idiazábal.
FLOR DE ESGUEVA
The Flor de Esgueva speaks for itself. One of the sheep cheeses that is in the top 10 of Spanish cheeses. A well-known and very exquisite cheese, even for the most demanding palates.
Flor de Esgueva is a cheese made only with raw sheep's milk and matured in natural rind for a minimum of 7 months. In its tasting we will be able to notice a sweet and cereal flavor. It is a type of cheese that is friendly as well as powerful.
Enjoy the Flor de Esgueva as if you were in a Michelin star restaurant.
García Baquero cheeses are a classic of Spanish gastronomy. Delicious, quality and essential on any holiday. At Gastronomic Spain we have different García Baquero cheeses and different formats for you to always choose according to the occasion.
Discover them HERE!
RED WINE CHEESE
Red wine cheese is made in many municipalities in Spain, but the one offered by Gastronomic Spain is typical of La Mancha. In a type of sheep cheese bathed in red wine: fatty, pressed, washed and uncooked. * Available in half piece or wedge.
In addition to Manchego cheese and Idiazábal cheese, we also have other sheep cheeses such as Añejo, Pata de Mulo, Prestige or sheep cheese bathed in oil.
Añejo Sheep Cheese: from Toledo, aged cheese is a cheese with a mild, pleasant and buttery flavor. It is made with pasteurized sheep's milk and has a minimum cure of 8 months until it acquires its color in ivory tone, a firm texture and an excellent flavor for our palate.
Pata de Mulo: this type of sheep cheese is made in Castilla y León. The Pata de Mulo is characterized by its curl shape, hence its name. It is an intensely pressed Spanish cheese with enzymatic coagulation. Its color is ivory, although its bark tends to be yellowish to ocher. It is a somewhat salty and oily cheese.
Sheep Cheese in Oil: the difference of this type of sheep cheese with the rest is that, this cheese is preserved in olive oil so it softens the strong and intense flavor a bit, and adds a taste of oil.
CHEESE MAHÓN - MENORCA
Mahón cheese, also known as Mahón-Menorca cheese, comes from Menorca as its name suggests, it is a type of cheese made with cow's milk and with a Denomination of Origin. It is characterized by its salting and curing following the customs of the island. While its elaboration responds to ancestral traditions, being one of the pillars on which part of the history and livestock and culinary tradition of Menorca is based. * Available whole piece or half piece Mahón cheese.
Cheese with paprika is another of the most recognized cow cheeses in Spain. It is very popular for the reddish / orange color of its bark. It is made from cow's milk and is characterized by having a firm and creamy texture.
* Available in half-piece or wedge format of 550 gr.