Cheese

Cheese-producing areas

The great wealth of varieties stems from the different conditions of orography, soil, climate and the predominant livestock in each area of Spain. For example, while in Galicia cheeses are predominantly made with cow's milk, in Castile they are made with sheep's milk, but in Andalusia and the Canary Islands, on the other hand, they are mainly made with goat's milk. 

The cheeses with D.O. are so because they are endorsed by the Regulatory Council of the Denomination of Origin corresponding to each area. However, there are many other cheeses without this seal of quality but which are equally excellent and artisanal.

Let's talk about some of the most outstanding ones

Cabrales Cheese (Cabrales, Asturias), with D.O.

One of the most valued blue cheeses in Spain, with an intense, persistent and slightly spicy flavour. With whole, clean milk, without any type of preservative and a balance of fat and protein, but each blend is different from any other made by another producer, which is why it is considered an "author's" cheese.

Tetilla cheese (Galicia), with D.O. (Denomination of Origin).

A symbol of Galicia, it is called tetilla because of its shape. It has a mild flavour and creamy texture. It is made with pasteurised milk from Galician cows and is matured for a minimum of 7 days.

Idiazábal Cheese (Basque Country and Navarre) with D.O.

A cheese made in the Basque Country and elaborated with sheep's milk. It is made with unpasteurised, unmixed raw milk and natural rennet. The result is an intense, balanced cheese with a spicy touch, and in the case of smoked cheese it is drier in the mouth.

Manchego cheese (Castile-La Mancha), with D.O.

This cheese is known worldwide mainly because of the many references Cervantes makes to it through Don Quixote and Sancho Panza and because it is present on any Spanish cheese shelf in international supermarkets. It is, if not the oldest in its production, one of the oldest, as archaeological remains from the Bronze Age have been found that prove the production of this cheese. There are many variants of this cheese that come from the La Mancha region that are not under the D.O. but are of equally high quality.

There are very cured, cured, semi-cured and soft cheeses, a cheese made from sheep's milk, with a slightly acidic, strong and very tasty flavour, with a spicy touch, especially in the very cured cheeses.

Torta del Casar (Cáceres, Extremadura) 

This is one of the Spanish cheeses that has become most famous worldwide in recent years. Its creamy appearance has turned it into a gourmet product. It follows a production process similar to the rest, since after milking the sheep, the milk is coagulated using sap and the crushed seeds of the wild thistle. Once the rennet has been cut, it is moulded, pressed and salted. It is matured for at least two months according to the D.O.. The result is a creamy cheese with a semi-hard rind, acidic, spicy and white to ivory in colour. The paste ranges from soft to spreadable. 

Mahón cheese (Menorca, Balearic Islands)

Made exclusively with milk from cows from Menorca using a method with a thousand-year-old tradition. It is pressed paste and is made with a very peculiar and intense flavour that has made it one of the most highly valued cheeses in Spain.

The cheeses of Enrique Tomás

Enrique Tomás has different types of cheeses in its shops, among them those mentioned above. Each shop has a small to a large variety depending on its location and geographical area and of course size.

In our online shop you will find the most sold cured and semi-cured wedge-shaped cheeses:

Semi-cured Sheep's Cheese

Matured sheep's cheese with less than 50% fat and cured for between 90 and 120 days. In this wonderful semi-cured cheese you will find a perfect balance of flavour to enjoy with wine and other delicacies. Pure sheep's milk cheese is a must on your table of cured cheeses at snack time.

Semi-cured Cow Goat Sheep Cheese

If you like cheese as much as we do, you can't miss this wonderful semi-cured cheese, made from three different milks: cow, goat and sheep. In this wedge you will find less than 52% fat and a curing period of between 60 and 90 days, which gives it the title of semi-cured cheese and with which you will enjoy the best flavour and the benefits of its three main ingredients.

Gran Reserva cured sheep's cheese

An authentic cured sheep's cheese cured for more than six months, that is what you will find in this wedge full of flavour and tradition. Enrique Tomás' matured sheep's cheese contains less than 50% fat and an intense and defined taste accompanied by a unique aroma. Ideal for cutting and tasting at a temperature of around 20ºC, the perfect complement to your cheese board with a good wine.

Semi-Cured Goat Cheese

220 gram wedge of an extraordinary semi-cured goat's cheese with less than 45% fat and a curing period of between 45 and 60 days. With this cheese wedge you can prepare great sandwiches or put together a cheese board for a snack. Among the strong flavours, the mildest one, be sure to try it!

Cured sheep's cheese

An authentic cured sheep's cheese with more than six months of curing, that's what you'll find in this wedge full of flavour and tradition. Ripened sheep's cheese from Enrique Tomás contains less than 50% fat and an intense, defined taste accompanied by a unique aroma. Ideal for cutting and tasting at a temperature of around 20ºC, the perfect complement to your cheese board with a good wine.