by Susan Gold
In the bustling world of culinary arts, innovation and tradition often find a delicate balance in the perfect ingredient. Spanish cheeses, with their deep-rooted history, diversity, and artisanal production methods, offer a plethora of flavor profiles waiting to elevate menus across the globe. For chefs, restaurateurs, and distributors, diving into Spain’s cheese scene isn’t just about discovering new products—it’s about opening the door to a world of possibility. Let’s embark on a journey through Spain’s renowned cheeses, offering enticing flavor pairings and fresh menu ideas.
Spain: A Land of Cheese Diversity
Spain is home to more than 150 varieties of cheese, many of which have earned Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status, ensuring quality and authenticity. From the rugged mountains of the Picos de Europa to the Mediterranean shores, the variety of climates and landscapes across the country lends itself to a rich diversity in cheese production. Cows, sheep, goats, and their blended milk provide the foundation for these exceptional cheeses, each offering a distinctive taste that reflects the region’s terroir and centuries of tradition.
Among Spain’s cheese gems are Manchego, Murcia al Vino, and Cabrales, which have made significant headway into international markets, including the U.S. Yet, there are many lesser-known treasures worth exploring.
Manchego made from sheep’s milk in the region of La Mancha, is perhaps the most famous Spanish cheese in the U.S. Its firm texture and nutty flavor make it an ideal match for both sweet and savory pairings. But don’t stop there—try incorporating Tetilla, a soft cow’s milk cheese from Galicia, into your menu for a buttery alternative that melts beautifully over grilled vegetables or crusty bread.
For those looking to add a dramatic touch, Cabrales—a blue cheese from the Picos de Europa—is a must. Its sharp, spicy profile can stand up to bold ingredients like smoked meats, or it can be softened in a creamy sauce to pair with roasted lamb. On the lighter side, Murcia al Vino, a goat’s milk cheese washed in red wine, offers a unique tang and fruity finish that pairs beautifully with figs, honey, or charcuterie boards.
One of the joys of working with Spanish cheeses is their versatility. Whether it’s for fine dining or casual fare, there’s always a place for these flavors. Let’s explore a few ways to incorporate them into your offerings:
Elevated Tapas: Tetilla or Manchego, served alongside Iberico ham, olives, and quince paste, offers a traditional yet crowd-pleasing start to any meal.
Creative Salads: Toss chunks of Murcia al Vino into mixed greens with roasted beets and walnuts, and finish with a honey-balsamic vinaigrette. The cheese’s rich flavor will bring a dynamic edge to the dish.
Gourmet Burgers: Add slices of semi-cured Manchego or a spread of blue Cabrales to your gourmet burgers for a savory punch.
Cheese Boards: Highlight regional pairings on your cheese board by serving Galician Tetilla with local honey or rustic bread, and pair Manchego with Marcona almonds or roasted peppers for an extra Spanish flair.
New Trends and Pairings
Cheese lovers are always looking for something fresh, and Spanish cheeses offer just that. One rising star in the U.S. market is Afuega’l Pitu, a firm yet creamy cow’s milk cheese from Asturias, with a slightly spicy and smoky character that complements roasted pork or can be enjoyed on its own with a Rioja wine.
For dessert offerings, consider incorporating Torta del Casar, a soft sheep’s milk cheese from Extremadura. Its creamy, almost liquid center can be served alongside fresh fruit or even infused into cheesecake recipes for a decadent twist. Similarly, Mahón-Menorca, a cow’s milk cheese with a mild, buttery flavor, can serve as an elegant ending to a meal when paired with ripe berries or a drizzle of balsamic reduction.
With a growing consumer interest in Mediterranean cuisine and authentic, high-quality products, Spanish cheeses are poised to make an even greater impact in the U.S. market. The combination of bold, unique flavors and artisanal production methods provides an opportunity for restaurateurs and distributors to offer something truly special to their customers.
By showcasing these cheeses, either as part of a dedicated Spanish night or by subtly integrating them into existing dishes, you not only provide variety but also tap into the growing trend of experiential dining—where customers crave unique stories and heritage behind their food. Spanish cheeses are more than just ingredients; they are culinary stories waiting to be told.
Incorporating Spanish cheeses into your menu offers more than just new flavors—it opens up a world of heritage and tradition that will entice and excite your clientele. As you explore the diverse range of options, from sharp blues to smooth sheep’s milk varieties, the only limit is your creativity. Ready to take the plunge? Spain’s cheesemaking legacy awaits you.
