Top 4 Spanish Rindless Cheeses

Cebreiro is an unripened or ripe, mushroom-shaped cheese made from pasteurised cow's milk produced in the province of Lugo. Monks from the village of Cebreiro first started making this cheese in the 9th century. The whole milk used in the making of this cheese comes from Galician blond, brown Swiss and Friesian cows. Unripened Cebreiro is white, grainy and soft, very creamy in texture and melts in the mouth. The flavor is slightly sharp and piquant. The ripe version of this cheese is more yellow in color, harder and denser in texture, and has a more pronounced piquancy and sharpness.Expand

Tupí is a traditional Catalan cheese made from cow's, goat's, or sheep's milk that is mixed with liqueurs or olive oil. The cheese is fermented in a clay pot (called tupí, hence the name) and has an intense, spicy, tangy, and fruity flavor. It doesn't need to be refrigerated, so it is traditionally consumed straight from the pot. Tupí is often seasoned with garlic, and in order to subdue its powerful flavor, it is sometimes combined with honey, butter, or tomato sauces. It is recommended to serve this spreadable cheese with bread and a glass of strong wine.Expand

Queso de Burgos is a Spanish cheese made from pasteurized or unpasteurized cow's and sheep's milk. The cheese has a pure white color, and it is traditionally shaped into a wheel with characteristical ridges on top. Its texture is silky and creamy, while the flavors are very mild, fresh, milky, and slightly acidic. It is recommended to pair it with honey, walnuts, and dry white wines.Expand

Mató is a sweet, unsalted, unfermented, fresh cheese produced in the Spanish region of Catalonia. It is traditionally served as a dessert with honey or jam, known as mel i mató. In Catalonia, the cheese is regularly sold when only a day or two old, when it is turned out of the shallow baskets in which it has been drained. Visually, mató is reminiscent of ricotta, curd cheese, or cottage cheese. In the past, the cheese was made with goat's milk because no one could afford to buy a cow, but today it is made with cow's milk as well. Mató was extremely popular during the Middle Ages, when it was either made plain or flavored with orange flowers.Expand