The milk from the cows, sheep and goats raised across the diverse landscape of the Iberian Peninsula and the surrounding islands, is used to produce a large and varied selection of regional cheeses. Government controlled regulating councils known as Denominaciones de Origen certify the authenticity of each variety and a D.O. label is the mark of a quality Spanish cheese.

Recorded as Don Quixote's favourite and the most famous of all the cheeses from the Iberian Peninsula, Manchego is from La Mancha in central Spain. This tangy cheese has a full flavour and a grainy texture. Occasionally, romero, or rosemary is added during the production process to boost the final flavour of the cheese. Central Spain is also the home of Iberico, a blend of cows and sheep's milk that creates a customary smooth flavour.

In the north west of Spain Asturian farmers produce Cabrales, a blue cheese with a robust taste, whilst to the west, in the region of Galicia the mild, creamy cheese Tetilla is most dominant. Valdeon and Zamorano are fine examples from Castille Leon, the region east of Galicia. Valdeon is a mild blue cheese that is wrapped in maple, or oak leaves and left ‘curing’ in large caves. Commonly found along the border with Portugal Zamorano is characterised by it’s rich, sharp flavour.

The tiny village of Albio in Catalonia on the north east Mediterranean coast boasts Garrotxa, a creamy white cheese with a nutty flavour. The rind is a grey green colour, a vivid contrast with the body of the cheese. A popular cheese to the north in the Spanish Pyrenees Basque region is Idiazabal a smoky cheese made from sheep’s milk.

The Balearic Island of Minorca is well known for the firm, pure cow's milk cheese, Mahon. This cheese has a sharp flavour that is produced by soaking olive oil and paprika into the rind. Another unusual production process practised in Spain is carried out before Urgelia is cured in the foothills of the Sierra Del Cadi. This buttery and soft cheese has a coating of beer applied to the yeast brine, which creates fantastically rich aromas and a popular accompaniment to meals in the Catalan Pyrenees.