Manchego is the most well-known Spanish cheese and is produced in the La Mancha region of Spain to the south of Madrid, which was also home to Don Quixote. It is made from unpasteurised sheep's milk.
The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. A typical wheat ear pattern is pressed onto the top and bottom of the wheels. There are specific differences in Manchego cheeses, depending on their ageing period. Most commonly this cheese is aged to 3 months at which point it will have a nutty sweet flavour.
Iberico is a typical Spanish cheese made from a blend of cow's, sheep's, and goat's milk and has distinctive imprint marks from the woven basket mould.
The distinctive piquant taste of this white cheese ranges from nutty to fruity. It has a rich, buttery texture that goes well when served as a snack cheese, a grating cheese or a grilling cheese. The aging time for this manchego lookalike can vary from a couple of months to a year.
Chevre is French for Goat's cheese i.e. cheeses made out of goat's milk. They are popular among elderly and children who are more likely to show low tolerance to cow's milk. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They serve as a perfect substitute for many dieters.
Goat cheeses have a unique, tart, earthy flavour that sets them apart from cow cheeses. This distinctive tang and aroma grows robust and bold as it ages. Milk production of goats, unlike of cow's, is seasonal from mid-March through October. The Traditional "Log" is the most popular format and is used in a variety of recipes.