Gastronomy is one of the main keys to Andalucia and we like to eat well here. This community distinguishes itself through the prominence of its native products, with cheese standing out as one of the most notable delicacies. Andalucian cheeses have different typologies depending on the area and the way they are made. The typical Andalucian cheese is perfect for pairing with wines and is one of the most popular appetizers at any meal or event.

The south of Spain is one of the places par excellence to taste the alpujarra cheese, full of flavor and awarded with prizes that guarantee the quality of this highly valued product. One of the secrets that keep the cheeses in Andalucia is the tradition and craftsmanship of making them that give it that extra authenticity and that has made it one of the food delicacies par excellence.

And as the range of flavors of Andalucian cheeses is so wide and for all palates, here is a list of those that certainly cannot miss if you come to these southern lands.

 

1.  Payoyo Cheese, Grazalema

In Grazalema, you can find Payoyo cheese, a typical variety of this area which attracts many tourists and locals from other parts of Andalucia, simply and exclusively, to eat it. As the name suggests is produced by milk from the payoya goat. Distributed nationally and exported to countries like the UK, USA, Japan, Italy, Sweden and Belgium, it has numerous national and international awards. In Grazalema, in addition to tasting, you will see the workshop where it is made.

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2.  Queso Montes de Málaga

The Málaga goat is a symbol of identity and quality. The “Queso Montes de Málaga” cooperative is located in Colmenar, a town of 3,200 inhabitants located in the heart of the “Montes de Málaga” Natural Park which gives its name to the brand. In this environment, at an altitude of 694 metres above sea level, breathe in the fresh air and enjoy the quiet life. Here, these specimens are made traditionally with a yield of 5-6 litres of milk per pound of cheese manufactured, unlike other types of cheese, which use 1 litre of milk per kilo of cheese. You can come to this part of Málaga and enjoy this variety.

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3.  Monte Robledo Cheese (Huelva)

This traditional cheese of the Sierra de Aracena has received numerous accolades in food magazines and national newspapers. This sheep cheese is produced in the Monte Robledo dairy from sheep grazing on the Huelva Andévalo farms. The Monte Robledo dairy has, for several years, been aiming to rescue the Montes de San Benito cheese, a lost gastronomic jewel, contacting people around the area, testing and tasting it. If you want to try it, come to the Sierra de Aracena in Huelva. The cheese can come with rosemary, paprika, raisins or as a spread with honey. These are some of the ideas on offer for you to taste this delicacy.

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4.  Doñana Cheese (Huelva)

Among other things, Andalucia provides large areas of grassland, rich in nutrients and flavour. Goats exploit this rich and natural food, by journeying through forests and meadows, transforming it into a wonderful milk. Doñana cheese comes from these fields and is known throughout the world for its taste.

Come to Coto de Doñana where the cheese dairy is found and also visit a natural park of incalculable value and beauty. A protected area populated by vegetation and wildlife. You can taste the Tierno, Semicurado, Calidad Certificada, Curado Pimentón, Curado Leche Cruda, Curado Finas Hierbas or Curado Romero, among others. An explosion of flavours in your mouth which you shouldn’t miss.

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5.  El Bosqueño Cheese (Cádiz)

In El Bosque, Cádiz, you’ll find this cheese local to Andalucia. If you fancy it, you can take a guided tour and taste cheeses with wine from the sierra. Notable varieties of cheese are the “Grazalemeña” sheep cheeses. It is handmade cheese made from Grazalemeña sheep’s milk with a light yellow colour and smooth texture and flavour in its semi-cured varieties. As they mature, they become darker and acquire more intense and different flavours according to the type, leaving a pleasant aftertaste on the palate. Not to be missed!

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6.  Doña Manuela Cheese (Huelva)

It is a handmade cheese dairy located in the Sierra de Aracena Natural Park (Huelva). A must if you love cheese and nature. It is a typical Andalucian goat cheese, carefully prepared with recipes full of history and tradition.

The herds of goats freely roam the dehesas, feeding on the prized acorns, leading to this delicious dish which are Raw Goat Milk Cured Cheeses. A mouthful of cheese with ham and olives from any shop in the area can lead to anyone falling in love with this product.

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7.  Ubrique Cheese (Cádiz)

These cheeses are handmade with payoya goat milk from the Sierra de Grazalema Natural Park and the Sierra de Ubrique. These are Andalucian cheeses with all the characteristic flavour that distinguishes the cheeses from these internationally-known white villages. All of these cheeses are made using milk-clotting enzymes, produced by natural rennet extract. An unmissable gastronomic gem.

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8.  Blanca Serrana Cheese, (Málaga)

This milk in this traditional cheese from Málaga comes from the Málaga goat. These goats make the most of the Sierra de la Villa, where acorns and grasses abound just like the dehesa in the summer. You can find cured cheese and semi-cured cheese pressed into smooth, fine, natural spreads with olive oil which darkens with time. In the centre of Málaga, you can find these cheeses in shops with local products in addition to inland villages.

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9.  El Pastor del Valle Cheeses (Málaga)

Every day, El Pastor del Valle cheeses appear from a small cheese shop destined for every corner of the province of Málaga. Soft, extremely pleasant and cured in a magnificent setting, El Pastor del Valle cheeses have a composition based on the most natural ingredients like Málaga goat milk, characterized by its softness, which is the basis of fresh, semi-cured and cured goat cheeses, as well as exquisite cottage cheese and cured goat cheese in olive oil.

As for sheep cheeses, Assaf is the variety which gives their milk to these cheeses, characterized by its softness. The latter is perfect for a good cheese dessert garnished with blueberries. Sound good?

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10. Venta del Chaleco Cheeses (Granada)

Venta del Chaleco was created in 2004 in the small town of Murtas, in the unique area of the Alpujarra at the foot on the Sierra Nevada. It is a small family business which combines tradition with new technologies. The result of all this is an exquisite cheese that can be enjoyed in any point of sale in the Alpujarra or on an outdoor picnic to enjoy the stunning environment found here.

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11. Los Pedroches cheese

If you like your cheeses a bit spicy and with strong flavors, we recommend you try this one. This type of cheese is named after the place where it is made, the Pedroches Valley.

Sierra Morena is the place where this typical andalucian cheese is made in the old way and with few mechanisms. Tradition is one of the strong points of this cheese, which is made with raw sheep’s milk, whole milk and mixed with vegetable rennet from the thistle flower.

However, there are varieties within the Los Pedroches cheese such as the blue cheese, which is the only one made with goat’s milk and which together with the goat cheese with chocolate, the acorn cheese, and sheep cheese with truffle has become the most demanded cheeses in this area and we are not surprised since they are made through an artisanal and gourmet process.

It is undoubtedly one of the cheeses with the most powerful and special flavors of andalucia, and for more daring palates looking for 100% natural cheeses without additives, preservatives, or colorings.

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12. Alhama de Granada cheese

Awarded the World Cheese Award, it is characterized for being one of the oldest cheeses in andalucia. This Alhama de Granada cheese comes from the raw milk of the Murcian-Granadine goat breed. The cheese has a very particular flavor and texture that is given by the aromas of the pastures of the Sierra.

It has a dark yellow color, a salty taste, and a strong goaty smell. One of the curiosities of this cheese is that it is still made by hand and for home consumption in this area.

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13. Sierra Sur de Jaén cheese

This cheese belongs to a family company that was born 30 years ago in Jaén and throughout its history has been awarded numerous prizes.

The secret of Sierra Sur de Jaén Cheese is in the livestock. The breeding of sheep and goats in the Sierra Sur de Jaén in the open air and without stress, and any kind of intermediary makes the milk provided by the livestock of exceptional quality. In this way, they can produce their sheep, goat, and mixed cheeses with a spectacular flavor.

There are many varieties of cheese that this family elaborates on in an artisanal way, in oil, aged cheese, cured, fresh or semi-cured, which are some of the specialties of Queso Sierra Sur. Betting on the welfare of livestock to obtain the best raw material is what makes these andalucian cheeses of a powerful flavor and quality and you should try if you go to Jaén.

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14. Sierra de Segura cheese

This area of andalucia, the Sierra de Segura, has always been characterized by meat production, however, some villages in this Sierra decided to go for the production of cheese but with a different touch that differentiated them from the rest of the cheese dairies in the area: the Segureño sheep. This sheep has different qualities from the rest because of its breed, so it provides milk of exceptional quality and gives a different touch to the cheese.

But what makes this cheese characteristic and special is the ecological way of exploiting sheep, although over the years they also began to produce goat cheese. Several types of cheeses are made in the region of Sierra de Segura, such as Jenabe goat cheese, which has a pleasant and smooth taste and texture for the palate. There is a variety for the more daring which is the Campesino cheese made with onion, garlic, parsley, salt, and milk bacteria.

Among the cheeses of the Sierra de Segura region, you will find flavors and smells for all tastes.

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15. Los Balanchares cheese

This cheese is typical of the Sierra Subbetica Natural Park in Zuheros. The characteristic of this Los Balanchares cheese is the excellence in the manufacturing process. They start from tradition and craftsmanship fused with modern and safe facilities that ensure the quality of this goat and sheep cheese.

Within the typology, there are different varieties of cheese, although the Los Balanchares cheese par excellence is the soft cheese made with goat’s milk, which has an exquisite and authentic flavor.

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16. El Divirín de Hinojosa del Duque  cheees

Of Cordoba origin, this cheese is ideal for the most subtle palates. The flavor of this cheese leaves no one indifferent because thanks to its meticulous elaboration and maturation process, it has a mild and intense flavor, with spicy touches.

Divirín de Hinojosa del Duque is made with sheep’s milk of exceptional quality and the creaminess of the texture for which it is characterized as well as the intense smell make it different from other cheeses. This typical andalucian cheese can be enjoyed alone or in other recipes.

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How to taste andalucian cheeses

andalucian cheeses are made with high-quality sheep and goat milk. The authentic breeds of andalucian cattle, together with the artisan way of elaboration, produce cheeses with authentic and exceptional flavors typical of andalucia.

However, each cheese is different depending on the area in which our goats and sheep are raised, as well as the traditional way of elaboration and maturation processes of each typology, so to enjoy a great cheese it is necessary to know how to taste it to explore its flavor most authentically.

True tastings begin with examining the rind of the cheese to see if the exterior is organic (charcoal, leaves, or grape must) or inorganic (plastic, cloth, or wax coating) and then looking inside.

To taste any type of typical andalucian cheese, not only our palate but also our sense of smell must be brought into play since it is through the smell that the tasting really begins.

After smelling it, the cheese is introduced in the mouth and thanks to the saliva transports the flavor that we perceive through the taste buds, thus initiating the taste.

Although there are countless types of cheeses, there are 5 types of simple cheeses or simple flavors that we perceive: sweet, salty (unami), salty, sour, and bitter. When the simple flavors disappear, it is when the complex ones appear, so that you can detect more deeply the type of cheese you are tasting.

When tasting cheeses, we recommend that you start with a mild flavor and work your way up to the strongest flavor, because if you start with one that has a very strong flavor, you will not be able to appreciate the flavor of the more subtle cheeses. Also, cleanse your palate before starting the tasting and after tasting each type of andalucian cheese, drinking water or a piece of fruit, so you will taste better and more authentically the next type of cheese you try.

 

Pairings and edeas with andalucian cheese

Wine is par excellence the perfect companion for cheese, along with ham.

Depending on the type of cheese, this is how you should drink the wine, which can be red, white, or sweet. However, this is not the only way to drink andalucian cheeses, but there are plenty of recipes and ways in which you can try it.

If the cheese you are eating is a cured goat cheese such as Blanca Serrana, you can accompany it with a sparkling or young white wine.

Cured sheep cheeses such as some from Sierra Sur de Jaén or Montes Robledo de Huelva pair very well with red reserve wines.

If you are one of those who like more powerful flavors such as the blue cheese typical of Los Pedroches cheese, sweet wine is the ideal drink for it. This type of cheese goes very well with red meats to give them a different taste.

One of the typical andalucian cheeses is the payoyo de Grazalema or cured goat cheese from Ubrique, which due to its peculiarity is best eaten alone on a cheese board or accompanied by manzanilla or oloroso wine.

If you prefer semi-cured cheeses such as Doñana cheese, you can accompany it with a dry white wine, although this cheese is ideal as an aperitif before any meal.

The softer cheeses with a creamy texture, such as Divirín, are ideal to eat on bread rolls. You can prepare a plate with this cheese and a lot of toasts because you won’t be able to stop spreading it.

If you were looking for ideas on how to pair goat cheese, this typical andalucian cheese, which is made in different areas of our geography, can be combined with jams, quince jelly, or fruit. This cheese is also very versatile and there are countless other dishes where you can combine it with pizzas, salads, pasta, puff pastry, pies, and countless other recipes.

 

Curiosities about cheese

• Ancient origin: It is believed that cheese production began over 7,000 years ago in Central Asia or the Middle East when milk was stored in bags made from animal stomachs, leading to fermentation and the formation of cheese.
• Infinite varieties: It is estimated that there are more than 2,000 different types of cheese worldwide, each with its own flavor, texture, and unique characteristics.
• Milk from various sources: While cow’s milk is the most common for cheese-making, goat, sheep, buffalo, camel, and other animal milks are also used in cheese production.
• Aging: The duration of cheese aging can vary from a few days to several years. The aging time significantly affects the flavor and texture of the cheese.
• Famous cheeses: Some famous cheeses include England’s Cheddar cheese, Italy’s Parmigiano-Reggiano cheese, France’s Roquefort cheese, and the Netherlands’ Gouda cheese.

• Blue cheeses: Blue cheeses, like Roquefort and Gorgonzola, get their distinctive color and flavor from specific molds introduced during their production.
• The most expensive cheese: The world’s most expensive cheese is Pule cheese, made in Serbia from Balkan donkey milk. Due to the difficulty in its production and the scarcity of donkey milk, it can reach extremely high prices (1,000 euros/kg or more).
• Cheese preservation: To properly preserve cheese, it is recommended to wrap it in waxed paper or special cheese plastic wrap. The paper allows the cheese to breathe and prevents moisture buildup.
• Cheese in cooking: Cheese is used in a wide variety of dishes, from pizzas and burgers to fondues and pasta dishes. It is also an essential ingredient in many sauces and accompaniments.
• Cheese pairing: Cheese is often paired with wines, beers, and other foods. Choosing the right pairing can enhance the culinary experience.

 

We travel Andalucia, wine to wine, through their various denominations of origin

 

ACCOMMODATION

If you want to discover the tastiest cheeses in Andalucia, you want to stay at the best hotels. The best option, of course, is Fuerte Hoteles. The chain has branches where you can enjoy the best of each area throughout Andalucia, in addition to its services. It boasts over 60 years of experience and gives you the time to discover these treats for the palate. Conil, Grazalema, El Rompido or Torrox are some sites where you can find these amazing hotels which are close to all these points we recommend.