Some cheeses from Spain
Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy.
Manchego
This is probably the most famous Spanish cheese and it comes from the center of the Peninsula, in the Castilla-La Mancha region.
According to the regulations of the denomination, the cheese must be made from the milk of Manchego sheep.
It is piquant, buttery and has a nutty flavor as well. It is soft and crumbly in texture.
Queso de Cabrales
The most famous strongly-flavored cheese and my favorite is the Queso de Cabrales, produced in northern Spain and matured in limestone caves for 2 to 5 months. Cabrales' strong flavor can be quite acidic, and when made with different kinds of milk is very complex.
Other
A few other well known mild-flavored cheeses comes from Galicia in north-western Spain such as Tetilla cheese, a cone-shaped cheese with hints of herb and lemon that is soft and creamy and Arzúa Ulloa, a melt-in-your-mouth cheese that is more about the creamy texture than any significant flavors.