Spanish Word for Cheese

The Spanish word "queso" means cheese in English.

Quality cheese production is taken seriously in Spain. There are currently 13 cheeses with Denominations of Origin in Spain. The Spanish eat cheese every day, whether it is by itself, with bread, as a tapa, or as a desert. Each region of Spain produces several varieties of cheese.

Each type of cheese has its own unique characteristics that affect the finished product, such as the type of milk that is used (cow, sheep, goat, or a mixture), the production process, the history or traditions, and the aging or curing process.

The flavors of the cheeses are generally classified as light, medium, or strong. This classification depends entirely upon the type of milk and breed of animal that is used, as well as the curing or aging process. Strong flavors are usually made from sheep's milk or a mix, and typically have a longer curing process. The cheeses with the lightest or mildest flavors are soft and made from cow's milk.

Light cheeses include Tetilla and San Simon. These varieties are both from Galicia.

Medium flavored cheeses include Arzua-Ulloa from Galicia, Mahon from the Balearic Islands, and Izbored goat's milk cheese from Extremadura.

Strong flavored cheeses include Manchego from Castilla-La Mancha, Roncal from Navarra, Zamorano from Castilla-Leon, and Idiazabal from the Basque Country.