Our favourite Spanish cheeses

The four most common varieties of cheese in Spanish gastronomy according to the type of milk used in their production.

You can choose from the classic cow's milk cheeses, produced mainly in green and humid areas with large areas of pasture in the North of Spain such as Galicia, Asturias and Cantabria. As a rule, they are soft and creamy, with a very popular taste among diners.

Sheep also occupy our offer, we find them mostly in drier areas of Spain such as the Basque Country, Navarra, Castilla y León, Castilla La Mancha and Extremadura, as sheep need less grass. This cheese is usually more aromatic, acidic and salty than cow's cheese and contains more protein and vitamins. They can be soft, semi-cured, cured or aged.

An alternative that has become very popular is goat's cheese, more typical of the Spanish regions of Andalusia, Levante and the Canary Islands. They tend to have a stronger, more acidic taste and are notable for their white colour, are more digestive than cow's milk cheeses and contain fewer calories and saturated fats.

To close our alternatives there are the mixed cheeses, which use two or three milks in different proportions to enhance their various nuances and give rise to a product with a unique taste.

Enrique Tomás Quality Seal

Our specialty is Spanish Jamón/ham, Iberian Jamón/ham. And what defines us is our maximum quality. It is our reason for being! But at Enrique Tomás we offer much more; among the products you will also find Spanish sausages and cheese of the same origin. Of course, quality remains the top priority whatever product you want to buy. Any tray or varied plate of ham, sausage and cheese will be the protagonist of your family reunions, ideal to enjoy with the best wine. There is no palate that can resist!