Spanish Cheese

Spain produces a diverse range of cheese throughout the country; in the northern and western coastal regions, cows predominate, while the mountainous areas and Canary Islands concentrate on goats and sheep farming. Spain was slower to develop a modern approach to agriculture, but following Civil and World Wars, a more open attitude to farming and cheesemaking became possible after 1975. The biggest rainfalls happen twice a year and the summers are exceedingly hot causing droughts - these extremes are reflected in the styles and flavours of the cheeses in tune with their terrain.