SEE ALSO: The best non-dairy ingredients used to flavour cheese around the world →

What is Murcia al Vino?

Murcia al Vino originates from the Murcia region in southeastern Spain, a sun-soaked area renowned for its goat farming. The cheese is made from the rich, high-quality milk of the Murciana goat, a breed native to the region.

What sets this cheese apart is its unique ageing process. During maturation, the cheese is bathed in red wine made from Monastrell grapes, also native to Murcia. This wine bath gives the rind its striking purple hue while infusing the cheese with subtle fruity and floral notes.

The result is a semi-soft cheese with a creamy white interior and a smooth, sliceable texture. Its mild, tangy flavour is approachable for those new to goat cheese yet satisfying for seasoned cheese lovers.

How is Drunken Goat made?

The production of Murcia al Vino is a meticulous process that combines tradition and innovation. The cheese is made from pasteurised goat’s milk, which is curdled and formed into wheels. These wheels are aged for 45 to 75 days, during which they are washed several times with red wine.

The wine-washing process serves two purposes: it enhances the cheese’s flavour and creates its signature appearance. The cheese absorbs the fruity aroma of the wine, while the rind develops a deep purple colour that contrasts beautifully with the creamy interior.

This process ensures that every wheel of Murcia al Vino reflects the heritage and craftsmanship of the Murcia region.

Why is it called “Drunken Goat” cheese?

In the U.S., Forever Cheese market Murcia al Vino as “Drunken Goat” cheese, a playful name that highlights its wine-washed rind. While the name adds a bit of humour, it also captures the essence of the cheese: a blend of rich goat’s milk and the indulgent flavours of wine.

The rise of Drunken Goat in America

This flavoured goat milk cheese’s popularity in the U.S. didn’t happen by chance. Several factors contributed to its rise:

1. The visual appeal of wine-washed cheeses: American consumers love foods that are as beautiful as they are delicious. Murcia al Vino’s deep purple rind makes it a showstopper on any cheese board.
2. The growing love for goat cheese: Goat cheese has been trending in the U.S. for decades due to its creamy texture and tangy flavour. Drunken Goat’s mild taste makes it an accessible option for those new to goat cheese.
3. Artisanal and imported cheese boom: As interest in artisanal and imported cheeses grew, Drunken Goat found a niche among cheese enthusiasts. Its Spanish roots and traditional production process appealed to those seeking authentic, high-quality products.
4. Support from brands like Mitica: Importers like Forever Cheese, a prominent name in the U.S. specialty food market, have played a crucial role in bringing Drunken Goat to American tables. Forever Cheese partners with Spanish producers to import the cheese, ensuring its quality and authenticity. Thanks to their efforts, it’s now widely available in specialty cheese shops and gourmet grocery stores under their Mitica brand.
5. Perfect for entertaining: Americans love to entertain, and cheese boards are a go-to option for parties. Drunken Goat’s striking appearance, creamy texture and compatibility with wine make it a popular choice for hosts looking to impress.

What does Murcia al Vino taste like?

Murcia al Vino is a semi-soft cheese with a creamy, moist texture that melts in your mouth. Its flavour is mild and tangy, with a hint of sweetness from the red wine bath. The wine also lends the cheese a subtle aroma of grapes, adding a layer of sophistication to its taste.

Unlike stronger goat cheeses, this cheese is approachable and versatile, making it a hit with a wide audience.

Pairing Murcia al Vino

Murcia al Vino’s versatility makes it a star in pairings:

• Wine: Pair it with Spanish wines like Monastrell or Tempranillo. For a contrast, try it with a crisp white wine or sparkling cava.
• Fruit and nuts: Serve with fresh figs, grapes, pears, or a handful of roasted almonds.
• Honey and crackers: A drizzle of honey over a slice of Murcia al Vino on a gluten-free cracker is divine.
• Cured meats: Add some slices of jamón or chorizo to your cheese board for a Spanish-themed feast.

Cooking with Murcia al Vino

Drunken Goat isn’t just for cheese boards—it’s also a fantastic ingredient for cooking. Its creamy texture makes it perfect for melting into sandwiches, quesadillas and pasta dishes. Its mild flavour enhances recipes without overpowering other ingredients.

For example, try using it in:

• A grilled cheese sandwich with caramelised onions.
• A salad with arugula, walnuts and a red wine vinaigrette.
• A baked dish like a gratin or tart.

Tips for serving and storing

To enjoy Murcia al Vino at its best, let it come to room temperature before serving. This enhances its flavour and creamy texture.

Store any leftovers in the fridge wrapped in cheese paper or wax paper to preserve its freshness. Avoid plastic wrap, which can trap moisture and alter the flavour.

Conclusion

Murcia al Vino, or “Drunken Goat” cheese, is more than just a cheese—it’s a celebration of Spanish tradition and craftsmanship. From its origins in Murcia to its growing popularity in the U.S., this wine-washed goat cheese has won hearts with its unique flavour, stunning appearance and versatility.

Next time you’re at a cheese counter, look for the distinctive purple rind of Murcia al Vino. With a little help from Forever Cheese, you can bring a taste of Spain to your table and discover why this cheese has become a favourite across America.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Murcia al Vino: The Drunken Goat Cheese That Captivates America appeared first on Cheese Scientist.

SEE ALSO: The essential Spanish cheeses you need for your next tapas night → 

What is Manchego?

Manchego is a cheese made from the milk of Manchega sheep, which are native to the La Mancha region of Spain. It is a semi-hard cheese with a creamy, slightly salty taste and a crumbly texture. The cheese is typically aged for a few months, but can also be aged for up to two years for a stronger flavour. 

Where does Manchego come from?

Manchego cheese is named after the La Mancha region of Spain, where it has been produced for centuries. The region is known for its arid climate and grasslands, which are ideal for raising sheep. The cheese is still produced in this region today, and is considered a traditional Spanish cheese. 

It is produced by a number of different cheese makers, both large and small, who follow the traditional recipe and use the raw milk of Manchega sheep. Some of the most well-known producers include Hacienda Zorita, Dehesa de los Llanos and Don Cayo. These companies are known for their high-quality cheeses, which are often aged for different lengths of time to create different flavours and textures.  

Manchego cheese is also made by smaller, artisanal producers who may use more traditional methods and produce cheese in smaller batches. Regardless of the producer, this cheese from La Mancha is a beloved symbol of Spanish culture and cuisine, and is enjoyed by cheese lovers around the world. 

Manchega sheep: the milk behind the cheese

The Manchega sheep is a breed of sheep that is native to the La Mancha region of Spain. This breed is known for its hardiness and adaptability to the arid climate and dry grasslands of the region. Manchega sheep produce milk that is used to make the famous Manchego cheese, which has become a traditional and important product of the region.  

These sheep are medium-sized, with white or cream-coloured wool and distinctive curved horns. Having said that, most farmed breeds of Manchega are polled through selective breeding to be hornless. Without a doubt, they are an important part of the history and culture of La Mancha and remain an integral part of the production of Manchego cheese to this day. 

How Manchego is made

Here is an overview of the process of making Manchego cheese.

1. Milk collection: Manchego cheese is made from raw sheep’s milk, which is collected from local farms in La Mancha. 
2. Curdling: The cheesemaker gently warms up the fresh milk and adds rennet, which causes the milk to curdle and form solid curds. 
3. Cutting and draining: Next, they cut the resulting curds into small pieces and drain the curd to remove the whey (liquid). 
4. Moulding: Once the whey has drained, the maker presses the curds into special moulds to form the shape of the cheese. We’ll tell you more about those unique moulds a little bit later. 
5. Salting: The cheese is then salted and left to rest for a few days to develop its characteristic flavour. 
6. Ageing: An affineur will typically age Manchego wheels for several months, during which time they develop a hard, crumbly texture and a nutty flavour. During those months, they regularly brush and turn each wheel of cheese. Of course, the length of ageing can vary depending on the desired flavour and texture of the cheese. 

Throughout the process of making Manchego cheese, the cheese is carefully monitored to ensure that it meets the high standards of quality and flavour that are associated with this traditional Spanish cheese. 

How does Manchego develop its herringbone rind?

Undoubtedly, one of the most iconic characteristics of this legendary Spanish cheese is its unique herringbone rind. The herringbone texture on the rind of Manchego cheese is a result of the traditional woven esparto grass mould used in its production. The mould is wrapped tightly around the cheese during the curdling process, which gives the cheese its characteristic pattern.  

The esparto grass mould serves a few purposes, such as protecting the cheese from damage during the pressing process and helping to shape the cheese into its characteristic wheel shape. Furthermore, the mould also adds a distinctive flavour to the cheese and helps to regulate the moisture level as the cheese ages.  

This technique has been used for centuries in the production of Manchego cheese and is one of the many factors that contribute to its unique and beloved flavour and appearance. However, some of the more commercial producers of this cheese use plastic moulds with the texture embossed on the inside. 

What are the different ages of Manchego?

Manchego cheese can be aged for different periods of time, resulting in varying textures, flavours, and intensities. The three main age categories of Manchego are: 

Fresco

This is the youngest and mildest form of Manchego cheese, aged for only a few weeks. Hence, it has a creamy and slightly tangy flavour with a soft, moist texture. Fresco is best consumed soon after it is made and is a popular ingredient in salads, sandwiches, and other dishes where its mild flavour can complement other ingredients. 

Semi-Curado & Curado

These semi-aged versions of Manchego age for 3-4 months (Semi-Curado) and 4-6 months (Curado) respectively. As you would expect, they have a firmer texture and a nutty, sweet flavour with a hint of saltiness. At this age, Manchego is often served on cheese boards or as a topping on toast or crackers. 

Viejo

This is the most aged and intense form of Manchego cheese, aged for more than a year. It has a crumbly texture and a complex flavour that is nutty and slightly salty. Manchego Viejo is often enjoyed on its own, paired with a glass of red wine or a slice of quince paste, or used as a seasoning in dishes to add depth and complexity of flavour.

Manchego Artesano vs Commercial Manchego

As well as different ages, Manchego can be classified based on the type of producer. Indeed, you will find broadly two types of Manchego within Spain and around the world: Artesano and Commercial. Here are some of the differences between the two: 

1. Production: Commercial Manchego is mass-produced in industrial facilities, while Manchego Artesano is made using traditional methods by small-scale producers. 
2. Milk: Commercial Manchego is made from pasteurised sheep’s milk, while Manchego Artesano is made from raw sheep’s milk. 
3. Ageing: Commercial Manchego is typically aged for a shorter period of time, around 60 days, while Manchego Artesano is aged for longer periods of time, up to 12 months or more. 
4. Flavour: Manchego Artesano is generally considered to have a richer and more complex flavour than commercial Manchego, due to the use of raw milk and longer ageing times. 
5. Texture: Manchego Artesano tends to have a crumblier texture, while commercial Manchego is often smoother and firmer. 
6. Rind: Most commercial producers of Manchego use a plastic mould for ageing their cheeses. On the other hand, artisanal makers still use esparto grass. 
7. Price: Manchego Artesano is typically more expensive than commercial Manchego, due to the higher production costs associated with using raw milk and traditional methods. 

Overall, while both types of Manchego cheese are delicious, Manchego Artesano is often considered to be of higher quality and more authentic due to its traditional production methods and use of raw milk. 

How do the Spanish serve and eat Manchego?

Manchego cheese is a versatile ingredient that can be served in a variety of ways, depending on the age and texture of the cheese. Here are some popular ways to serve and enjoy Manchego cheese: 

• Cheese boards: Manchego cheese is a great addition to any cheese board. Pair it with other cheeses, fruits, nuts, and crackers to create a delicious and visually appealing spread. Also, you can serve Manchego cheese with quince paste, which is a sweet jelly made from quince fruit. 
• Tapas: In Spain, Manchego cheese is often served as a tapa, which is a small dish of food. Try serving slices of Manchego cheese with cured meats, olives, and other small bites. 
• Grilled cheese: Manchego cheese melts well, making it a great choice for a gourmet grilled cheese sandwich. Moreover, you can pair it with some crusty bread, sliced ham, and roasted peppers for a delicious and satisfying meal. 
• Salads: Manchego cheese can add flavour and texture to salads. Try adding shaved or crumbled Manchego cheese to a spinach salad with sliced strawberries and a balsamic vinaigrette. 

As always, it’s important to let the cheese come to room temperature before eating to bring out its full flavour and aroma. For maximum flavour, pair Manchego cheese with a glass of local red wine, such as Tempranillo or Rioja. 

Is Manchego healthy?

Due to its nutritional composition, Manchego is suitable for lactose intolerance and ketogenic diets. Moreover, most health authorities around the world consider this aged pressed cheese to be safe during pregnancy. You can read more about the official nutrition facts for Manchego by clicking here. 

What are three alternatives to Manchego?

If you can’t get your hands on your favourite Manchego or simply want to try something a little bit different, we’ve got three great recommendations for you.    

Idiazabal

Idiazabal is a traditional, farmhouse, pressed uncooked cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarre regions of northern Spain. The cheese gets its name from the local village of Idiazabal. In summer, their sheep migrate to higher pastures to graze on new grass.

During those months, the artisanal cheese makers milk the sheep, make the cheese and leave it to mature for a minimum of 2 months.  

The cheese has a compact texture, with a few pinprick holes. It is dry, but not too crumbly with a pleasantly oily mouthfeel. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon.    

Traditionally, the locals enjoy this historic cheese on toasted bread, over salted crackers or grated in salads. Idiazabal pairs well with a simple red wine like Tempranillo, dry cider, or Saison beer.  

Mahón Menorca

Next, we have Mahón, a pressed uncooked cheese that finds its roots on the island of Menorca. Mahón is released for consumption at various stages of maturation. Local artisans in Menorca make this cheese in square-shaped blocks that they then mature in local cellars. 

Mahón is released for consumption at various ages. For your tapas night, you will want a 5 month Mahón Curado. At this age, the paste is darker and becomes crumbly with a spattering of crunchy lactose crystals. Moreover, the cheese’s flavour is incredibly complex with notes of wood, caramel, nuts and spice that mirror the Mediterranean seascape.   

Enjoy this hard crumbly cheese the traditional way; thinly sliced with some extra virgin olive oil and cracked pepper. And the perfect beverage pairing for Mahón is a local Tempranillo or Rioja.  

Pecorino Romano

Pecorino Romano is a pressed cooked cheese that originates from the Lazio region of central Italy. Actually, this grana-style cheese is one of Italy’s oldest cheeses with records of its existence dating back to the 2nd century. Indeed, the Roman legions used it as a staple in their diet alongside bread and farro soup.  

You will want to choose a mature Pecorino (over 8 months) for the best crumbly texture. Undoubtedly, Pecorino Romano is an excellent table cheese, particularly when combined with fresh vegetables and fruit.

Having said that, Italians also enjoy it grated on classic Italian dishes such as Bucatini all’Amatriciana, Spaghetti Cacio e Pepe and Prosciutto, Truffle & Pecorino Pizza.  

Conclusion

In conclusion, Manchego cheese is a traditional Spanish cheese that is loved for its distinctive flavour and texture. It is made from sheep’s milk and is available in a variety of ages and types, from mild to aged and from creamy to crumbly.

It is a popular ingredient in many Spanish dishes and can also be enjoyed on its own. 

While it is a nutritious food, it should be consumed in moderation due to its high fat content. Overall, Manchego cheese is a delicious and versatile cheese that has earned a place in the hearts and palates of cheese lovers around the world. What’s your favourite way to enjoy Manchego? Drop us a comment below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Manchego: The Rich Heritage of Spain’s Most Famous Cheese appeared first on Cheese Scientist.

SEE ALSO: Nine best Swiss cheeses that are guaranteed to knock your socks off →

What are tapas?

A tapa is an appetizer or snack in Spanish cuisine. Indeed, tapas may be cold (e.g. cheese) or hot (e.g. patatas bravas). In some bars and restaurants across Spain, and the rest of the world, tapas have evolved from being simple snacks to a much more sophisticated gastronomic offering. Indeed, they are often combined in more modern establishments to make a full meal. 

While the type of food on offer for tapas can vary significantly from one restaurant to another, cheese is almost always part of the meal. Without further ado, let’s have a look at our picks for the best Spanish cheeses for tapas. 

Manchego

Manchego is Spain’s most popular cheese. Actually, it accounts for one third of the country’s entire cheese production. Originating from La Mancha in central Spain, this pressed uncooked cheese is traditionally made using the rich, fatty raw milk of Manchega sheep. Moreover, it is instantly recognisable due to its herringbone rind formed by dried esparto grass moulds. 

In a similar way to French Comté and Swiss Gruyère, Manchego demonstrates an incredible range of flavours. Be prepared for symphonic strokes of fruits and nuts, along with zesty undertones of piquancy. Furthermore, the esparto grass imparts aromas of dried herbs to the cheese. 

Unsurprisingly, Manchego’s intense flavour and crumbly texture make it an ideal table cheese. Round up your tapas board with black olives, sun-dried tomatoes and crusty bread. And wash it all down with a robust red wine or dry Sherry. 

Torta del Casar

Without a doubt, Torta del Casar is one of Spain’s most popular soft cheeses. Actually, it gets its name from its unique shape. According to Spanish legends, shepherds who originally made this cheese realised that its interior would be almost liquid when the cheese ripens.

As a result of this, the middle of the cheese would sink. Hence, the shepherds used the word atortado (meaning cake-shaped) when referring to this particular cheese.  

With a light and thin semi-hard rind, the cheese’s main feature is its decadently creamy texture. At optimal ripeness, the insides of Torta del Casar have been known to pour out from any crack in the rind. With its characteristic aroma and intense and well-developed taste, it melts in your mouth and is the perfect centrepiece cheese for tapas. 

The best way to enjoy this decadent cheese is to bring it to room temperature, and use a sharp knife to open the top of the rind. Then, you can spread the oozy insides on fresh or lightly toasted bread. If, by some miracle, you don’t finish the cheese in one sitting, you can place the rind back on and store it in a cool place. 

Mahón Curado

Next, we find the first cow’s milk cheese on our list, Mahón Curado. Mahón is a pressed uncooked cheese that finds its roots on the island of Menorca. Mahón is released for consumption at various stages of maturation. Local artisans in Menorca make this cheese in square-shaped blocks that they then mature in local cellars.

Mahón is released for consumption at various ages. For your tapas night, you will want a 5 month Mahón Curado. At this age, the paste is darker and becomes crumbly with a spattering of crunchy lactose crystals. Moreover, the cheese’s flavour is incredibly complex with notes of wood, caramel, nuts and spice that mirror the Mediterranean seascape.  

Enjoy this hard crumbly cheese the traditional way; thinly sliced with some extra virgin olive oil and cracked pepper. And the perfect beverage pairing for Mahón is a local Tempranillo or Rioja. 

Queso Azul de Valdeón

It’s about time we talked about a blue cheese, right? Meet Queso de Valdeón, a blue cheese made all year round with cow’s and goat’s milk in the Picos de Europa mountains. Cheese production in the Valdeón valley dates back to pre-Roman times, and goat milk was used as a raw material in this period. 

This robust Spanish blue cheese is wrapped in plageru (sycamore) leaves and has an aggressive spattering of blue veins. Overall, its flavour is intensely blue, with slightly lactic and savoury notes that become more pronounced as the cheese matures. 

Queso Azul de Valdeón is best served spread on warm crunchy bread accompanied with a glass of Gruner Veltliner, Riesling, or a sweeter dessert wine such as Sauternes or Muscat. 

Garrotxa

Garrotxa is a beautiful pressed uncooked cheese made using pasteurised goat’s milk in the Garrotxa region of Catalonia. In the 1970’s, this traditional cheese had all but disappeared from circulation. However, a small number of artisanal cheesemakers in the region decided to revive it in 1981. Nowadays, a handful of artisans in Catalonia have mastered the craft of maturing Garrotxa.  

At 6 months, the cheese develops a velvety, almost furry, natural rind. On the outside, it looks like a river stone and has a damp woody aroma. In stark contrast, it has a pristine white paste with a dense buttery texture. Furthermore, its mild and milky aroma reinforces that this is a truly surprising cheese. On the palate, it is both sweet and savoury, with notes of herbs and nuts and a subtle piquant finish. 

This is one of the rare instances where we recommend removing the cheese’s rind before serving. This gorgeous Catalonian beauty pairs magically with walnuts, honey and Spanish ham as a part of a tapas spread. In addition to this, you can serve Garrotxa with simple reds and crisp whites like Vinho Verde and Cava, or try it with a summery wheat beer. 

Arzúa-Ulloa

Arzúa-Ulloa is a soft cheese that originates from the Galicia region. For centuries, local artisans have made this cheese using either raw or pasteurised cow’s milk. Arzúa-Ulloa is typically shaped like a convex lens and has a very thin and elastic edible rind.  

Underneath, its soft paste is straw coloured and usually quite compact. The young cheese has a milky aroma and flavours reminiscent of yoghurt, vanilla and walnut. On the other hand, the aged version is much more complex with a slightly bitter aftertaste. 

Serve this delightful soft cheese with a packet of artisanal Piquitos (bread sticks) and dig into the wheel of cheese to scoop out your bounty. You will want to leave your little wheel of Arzúa-Ulloa at room temperature for at least 24 hours before serving. That way, the paste will be very soft and almost oozy by the time you’re ready to enjoy it. 

Cabrales

Cabrales is a semi-hard fatty blue cheese that originates from the administrative region of Cabrales and some small towns in the Upper Peñamerella region. Those areas are located at the foot of the Picos de Europa mountains in Asturias.

The cheese can be made from unpasteurised cow’s milk or blended with goat and/or sheep milk. Wheels of Cabrales are aged between two and six months in naturally formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green Penicillium mould.  

When ripe, Cabrales has a smooth texture, punctuated with holes and pockets of blue. The creamy paste is studded with crunchy granules of crystallised amino acids. At 6 months, the cheese is characterised by its strong, penetrating aroma and complex, acidic, slightly savoury taste.  

Unsurprisingly, it pairs well with a full-bodied red wine, salami and something sweet such as fresh figs, honey and sweet Sherry. Moreover, you can serve Cabrales on your tapas plate alongside a sliced baguette, crackers, or stone fruit. 

Idiazabal

Idiazabal is a traditional, farmhouse, pressed uncooked cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarre regions of northern Spain. The cheese gets its name from the local village of Idiazabal.

In summer, their sheep migrate to higher pastures to graze on new grass. During those months, the artisanal cheese makers milk the sheep, make the cheese and leave it to mature for a minimum of 2 months. 

The cheese has a compact texture, with a few pinprick holes. It is dry, but not too crumbly with a pleasantly oily mouthfeel. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon.   

Traditionally, the locals enjoy this historic cheese on toasted bread, over salted crackers or grated in salads. Idiazabal pairs well with a simple red wine like Tempranillo, dry cider, or Saison beer. 

San Simón

The final cheese on our list might just be the most criminally underrated Spanish cheese. While San Simón might not be as well-known as some of the cheeses we’ve mentioned so far, it is definitely just as spectacular.

This traditional smoked cheese originates from Galicia in north-western Spain. To this day, artisanal cheesemakers make San Simón using local milk and unique conical moulds. 

After maturing for 2 months, the cheese develops a natural rich ochre rind around a semi-firm paste. More often than not, the interior of the cheese presents with small opening and is pale yellow in colour. Overall, San Simón has a fairly mild flavour with notes of butter and delicate smoke.  

It can be enjoyed with fruit-based desserts. Serve with celery, fresh bread, hazelnuts or green apple tart. Furthermore, San Simón melts spectacularly and adds great flavour to casseroles and grilled cheese sandwiches. Serve as part of tapas with chorizo, olives and Marcona almonds. Finally, you can pair this gorgeous cheese with a glass of a local white wine or brut Cava. 

What’s your favourite Spanish cheese?

We hope that you enjoyed reading our list of the best Spanish cheeses for tapas. Without a doubt, cheese is an integral part of tapas in Spanish culture.

And their incredible range of artisanal cheese means that we’ve always got many options to choose from. Did your favourite Spanish cheese make our list? Drop us a comment below. We’d love to hear from you. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 9 Best Spanish Cheeses for Tapas appeared first on Cheese Scientist.