The cheeses are often made with milk from ruminant your pet or with the mixture of them. Spain is one of the countries with most number of Appellations of Origin (D. O.) cheese.

Sheep Cheese

The main production of sheep's cheese is produced in Castilla León, Castilla La Mancha, Basque Country and Navarra and those areas come the best sheep cheeses.

Some of the cheeses with D.O. are:

·  Manchego: made using raw milk sheep manchegas. Have strong flavor and pasta is hard. His maturation should be minimum of 60 days. It originates in Castilla Received D.O. en 1985. In 1985. It can be accompanied with a red wine with the body.

·  Idiazabal: basque cheese made with raw milk sheep of the breed latxa typical of the Basque Country. It has a strong taste.. His D.O. It is the year 1987. His maturation less than two months and not more than 6. It is a cheese for daily consumption.

·  Roncal: cylindrical cheese made with raw milk with strong flavor. It originates in Navarre. It was the first in Spain to obtain D.O.. In the year 1981. Often used by cooks in the region to scratched and dishes that need some touch of cheese.

·  Torta del Casar: cake with a mass of slurry acid flavor to be found in the interior of a kind of bowl crust. It comes from Extremadura and is the most expensive in Spain.

His D.O.. It is the year 1999.. It is used for the preparation of sauces.

·  Zamorano: prepared with raw milk and churra Spanish racesHave strong flavor and maturity less than 100 days. In 1993 he obtained his D.O. It is a cheese that should have a cure not less than 6 months. It is perfect for use as ralladura.

Cow Cheese

The best areas are developed these cheeses is the northwest of Spain in Galicia, Asturias, the Balearic Islands, Catalonia, Cantabria, Navarra and Aragon. Some of the most important are:

·  Tetilla: galician cheese made with pasteurized milk. Su sabor es suave y cremoso. Its flavor is mild and creamy. It is characterized by its pear shape or breast. Have D.O. since 1992.

·  Afuega'l Pitu: made using pasteurized echo of the Friesian breed. It comes from Asturias and has an acid taste. It is white when it is freshly made and yellow after being at rest. His D.O. It is the year 2004.

·  Arzúa-Ulloa: galician cheese that is produced from raw milk or pasteurized. It has a maturity of at least six days and its shape is lenticular. His D.O. dating from 1995.

·  Mahón-Menorca: it is white and little orange rind. Its flavor varies depending on the time to heal. As its name suggests comes from Menorca and gave D.O. en 1995. In 1995.

·  L'Alt Urgell and Cerdanya: cheese Catalan regions with the same name prepared with whole milk from Friesian. Have sweet flavor and mild taste.

·  Quesuco of Liébana: semidulce flavor and pleasant.. Their color depends on the time of ripening like the afuega'l pitu. Often produced with cow's milk although there are also other types. Have D.O. desde 1987. Since 1987.

·  San Simon da Costa: galician cheese produced with fresh milk and natural with a spicy taste and without salt. Have form of bullet or spin. He became D.O. in 1999.

Goat Cheese

Such cheeses come from areas where abundant goats as Valencia, Murcia, Andalucia, Extremadura and the Canaries. Among its cheeses with Designation of Origin (D.O.) highlights:

·  Iborés: prepared with raw milk from the milking of races Serrana, Veratas, Retintas or crossbreeds that are being registered in the D.O. Have yellowing and its pulp is semidura. It comes from Extremadura and won the D.O. In 1997.

·  Murcia al vino: is prepared with pasteurized milk goats in the region. Have D.O.. Since 1999. His known because the crust is washed wine hence its reddish color. Based on the 45 days of preparation and can be accomplished marketing.

·  Palmero: produced on the island of Palma without pasteurise milk goats race palm. Often eaten fresh but there are also healed.. In 2002 won the D.O. Currently, all production of this product is handmade in small farms.

·  Murcia: as its name suggests comes from the Murcia region. It is made with milk from goats in the area. It is a fatty cheese that does not need maturation as it is fresh. It is sold within 60 days after being drafted. His D.O. dating from 1999.

·  Majorero: canary cheese made with goat milk from the race majorero. This is a cheese with tender white matte and a pleasant taste. The D.O. his product is the year 1996. It has a clean and without lumps and does not have the metallic wrapping paper.

Cheese mixing

The main areas in which it occurs cheese mixture different milks are Asturias and Castilla y Leon. Cheeses can be found as:

·  The Peral: prepared with raw milk from cows and sheep. Its flavor is not very strong but spicy. It is wrapped in metallized paper. Received D.O. n the year 1982. It's Peral The people in the council of Illas in Asturias. The pieces tend to be a kilo of weight.

·  Cabrales: is the most consumed by the Spaniards. Have strong smell and taste strong. It is characterized by its blue stains in the pasta. Have D.O. since 1981.. Formerly were encircled in chestnut leaves but today is done with metallized paper.

·  Valdeón: leonés cheese made with goat milk and one or two more. Its flavor is strong and pungent. It has blue and red stains on the pasta. This also covered with metallic paper. There has D.O. ut with the hallmark of Protected Geographical Indication (PGI).

·  Picón-Bejes-Treviso: prepared with three types of milk is a cheese of the region of Cantabria Liébana. The mixture is marked by the season. It also has blue-green veins and is wrapped in metallic paper.. His D.O. it is the year 1994.

·  Gamonedo: Asturian cheese prepared with two or three kinds of milk. Have white and blue green at the edges and its shape is cylindrical. Its flavor is mild and spicy at the same time. Its origins are the councils of Cangas de Onis and Onís. In 1991 he obtained his D.O.

Cheese Europe

Outside of Spain, there is also a great tradition of cheese as can be seen in the variety of products in regions such as Switzerland, Holland, France and Italy. Algunos de los más importantes son: Some of the most important are:

·  Brie: texture soft cheese produced with cow's milk. Its flavor is mild and has a rind edible. Procede de Francia. It comes from France.

·  Edam: prepared with pasteurized milk. It is a typical Dutch cheese for his ball-shape and its coverage of paraffin red or yellow.

·  Gruyere: it is an Italian cheese with a hard texture.. It's made with whole cow's milk.. It has a maturity of five to twelve months.

·  Camembert: is produced with cow's milk and has a soft texture. His maturation optimum is 6 to 8 weeks.. It is characterized by its marketing wooden box.

·  Mozzarella: comes from Italy and is prepared with milk buffalo milk, but can also be done with sheep's milk or goat. Often used for grating and gratins.

·  Cheedar: cheese texture lasts from Britain. It is made from cow's milk and has a strong flavor and acid. Have cube-shaped and orange.

·  Emmental: developed in Switzerland from cow's milk and a mild flavor. Her eyes in the form of large circles are its most signal characteristic.

·  Parmesan: cheese is the most famous of Italy. It comes from cow's milk and is used mainly to make grating and gratins.

·  Roquefort: French cheese is a semi-developed with sheep's milk lacaune. Have a paste see dosa and better tasting period is from April to October, after five months of maturation.

·  Gouda: comes from Holland. Like the Edam has been covered paraffin red or yellow. It is made with pasteurized milk. His maturation for marketing is 1-6 months.