Patrick Oconnell
Feta and blue cheese are two very different types of cheese, with distinct flavours, textures, and production processes. Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a tangy and salty flavour. On the other hand, blue cheese is characterized by its blue-green veins, intense smell, and spicy taste, which are produced by penicillium molds. Both types of cheese are available in Spain, with feta being sold in big stores like Carrefour and El Corte Inglés, and blue cheese being produced in most of Spain's regions and available in specialized stores and restaurants.
| Characteristics | Values |
|---|---|
| Feta cheese available in Spain | Available in big stores like Carrefour, El Corte Inglés, and Mercadona |
| Blue cheese in Spain | One of the most recognized cheeses in the north of Spain |
| Blue cheese made from | Sheep, goat, or cow milk covered with Penicillium molds |
| Most well-known blue cheeses in Spain | Cabrales cheese and Valdeon cheese |
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What You'll Learn
Blue cheese is widely available in Spain
Blue cheese has a long history in Spain, with one story claiming that it was discovered by a peasant who forgot a piece of goat's curd in a cave. Days later, they found it with a disconcerting blue colour, but hungry, they tried it and liked it so much that they began manufacturing blue cheese.
While blue cheese is most strongly associated with the north of Spain, other regions are also known for their cheeses. For example, Manchego cheese, made in La Mancha, is internationally renowned. In total, 26 Spanish cheeses are classified as Protected Designation of Origin (D.O.P.—Denominación de Origen Protegida) and 3 additional cheeses are classified as Protected Geographical Indication (I.G.P.—Indicación Geográfica Protegida) by Spain and the European Union.
Blue cheese is just one of a wide variety of cheeses made throughout Spain, using the milk of cows, goats, or sheep. Some cheeses are made from a mixture of different types of milk, and the milk may be raw, pasteurised, or creamy. They are made in a variety of styles, including fresh, cured, semi-cured, and pressed paste, and some are inoculated with mould to make blue varieties.
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Feta cheese can be found in big stores in Spain
Spain is known for its wide variety of cheeses, including internationally renowned varieties such as Manchego cheese from La Mancha. Some regions are better known for their cheeses than others, and many of the cheeses are manufactured from single types of milk (cow, goat, or sheep), while a few are mixtures of different milks. The cheeses are made in various styles, including fresh, cured, semi-cured, and pressed paste, and some are even inoculated with mould to make blue varieties.
Blue cheese, in particular, is one of the most recognized cheeses in the north of Spain, with a long history. It is said that the origin of blue cheese comes from a peasant who forgot a piece of goat curd in a cave and, days later, found it with a distinct blue colour. Due to hunger, the peasant tried it and liked it so much that they began manufacturing blue cheese. The temperature and humidity of the caves in the northern area of Spain are ideal for ripening blue cheese, allowing the proliferation of the blue-green mould that gives blue cheese its characteristic colour, aroma, and flavour.
While Spain is known for its own cheese varieties, that doesn't mean that other types of cheese aren't available in the country. Feta cheese, for example, can be found in big stores in Spain. A forum post from someone who recently moved to Spain mentions that they couldn't find feta cheese in small "grocery stores" but was able to find it in larger stores like Carrefour, El Corte Inglés, and even Mercadona.
So, if you're looking for feta cheese in Spain, your best bet is to head to one of the larger stores like Carrefour or El Corte Inglés. These stores are likely to have a wider variety of products, including specialty items like feta cheese. It's always a good idea to ask the store staff for guidance if you're unsure, as they can direct you to the right section or suggest alternative options if feta cheese is not typically stocked in that particular store.
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Spain's unique geography influences its blue cheese
Spain's unique geography has a significant influence on its blue cheese production, with each region offering distinct varieties. The country's diverse climate and geography allow for the creation of numerous quality-tasting cheeses, with the Picos de Europa mountain range being the heart of blue cheese production.
The limestone caves in the Picos de Europa mountain range, which straddles León and Asturias, provide the ideal environment for blue cheese maturation. The high humidity and cool temperatures in these caves promote the growth of Penicillium roqueforti and Penicillium glaucum moulds, giving Spanish blue cheeses their distinctive greenish-blue veins and intense aromas. The natural air currents in the caves, known as soplaos or soplados, further contribute to the development of these moulds.
One of the most renowned blue cheeses from this region is Cabrales, which is handmade on farms and matured in the caves for 2 to 5 months. The cold, damp, and salty winds blowing up from the Bay of Biscay create the perfect environment for the growth of penicillin spores, resulting in the cheese's green patches and blue veins. Another notable blue cheese from this area is Picón Bejes-Tresviso, known for its intense and clean aroma.
In Galicia, the town of Chantada in the province of Lugo is home to the award-winning blue cheese Savel. This cheese is made with raw milk from grazing Jersey cows and boasts an intense yellow colour dotted with bluish veins. Its creamy and smooth texture, along with notes of butter and sweet cookies, creates a sensory experience that has made it a recent favourite.
Spain's long history of cheese-making, combined with its varied geography, has resulted in a diverse range of blue cheeses that are enjoyed both domestically and internationally. The country's cheese experts and creative cheesemakers continue to innovate refining and ripening processes, ensuring that Spanish blue cheeses remain a beloved delicacy.
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Blue cheese is made from specific types of mould
Blue cheeses are made from the milk of cows, sheep, buffalo, or goats. The milk typically goes through a pasteurisation process, though some blue cheeses, like Roquefort, are not pasteurised. After the pasteurisation process, a starter culture is added to the milk. This culture contains bacteria and enzymes that convert lactose in the milk into lactic acid, lowering the pH of the milk. Once the starter culture has been added, a mould culture is also introduced to the milk. Rennet, an enzyme that coagulates the milk, is then added.
After the curds have formed, they are ladled into containers to be drained and formed into a full wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens. The curds are then knit into moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10–48 hours, with the moulds inverted frequently to promote this process. Salt is then added to the cheese to provide flavour and act as a preservative.
The final step in making blue cheese is ripening the cheese by ageing it. This maturation process can vary depending on the type of blue cheese being made, but it is usually several weeks to several months. During this time, the mould continues to grow and produce enzymes that contribute to the flavour and texture of the cheese. A fermentation period of 60–90 days is usually needed before the flavour of the cheese is typical and acceptable for marketing. Most mould-containing cheeses take three to six months to mature.
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Spain has many internationally-renowned cheeses
Spanish cheeses are crafted from single types of milk, such as cow, goat, or sheep milk, or sometimes from a mixture of different milks. The milk used can be raw, pasteurised, or creamy, and the cheeses are made in various styles, including fresh, cured, semi-cured, and pressed paste. Some cheeses are even inoculated with mould to create unique blue varieties.
One of the most recognised cheeses in Spain is blue cheese, which is especially prominent in the north of the country. The distinct blue-green mould of this cheese gives it a strong aroma and a spicy, salty flavour. The origin of blue cheese is said to date back to a peasant who forgot a piece of goat's curd in a cave. Days later, they found it with a blue colour, and their curiosity (or hunger!) led them to try it. They enjoyed it so much that it sparked the creation of blue cheese!
The temperature and humidity of the caves in northern Spain provide the ideal conditions for cultivating the penicillum mould that gives blue cheese its characteristic colour and flavour. Notable varieties of Spanish blue cheese include Cabrales, made with raw cow's milk or a mixture of cow, sheep, and goat milk, and Valdeon cheese, produced in the province of Leon.
While Spain does not specialise in feta cheese, it can still be found in larger stores like Carrefour, El Corte Inglés, and Mercadona.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is available in bigger stores in Spain, such as Carrefour, El Corte Inglés and Mercadona.
While feta is traditionally Greek, similar white brined cheeses are made in the Balkans, Cyprus, around the Black Sea, in West Asia, and more recently in other places. Outside the EU, the name feta is often used generically for these cheeses.
Yes, Spain produces blue cheeses in most of its regions. Galicia is home to one of the most awarded blue cheeses of recent times: the blue cheese Savel, made with raw milk from grazing Jersey cows.
Bleu cheese, or blue cheese, is characterised by blue-green veins throughout, which are produced by penicillium moulds. The moulds develop in the cool temperatures and high humidity of caves.
Examples of Spanish bleu cheese include Cabrales, Valdeón, and Picón Bejes-Tresviso.
