For centuries, wine and cheese emphasize the advantages of each other.
Choosing the right wine for a certain types of cheese is not an easy task, as there is a high probability of spoiling the taste of both products. But the choice of wine for a cheese plate is an even more difficult task. Only that people who perfectly versed in wines and knows all the particuliarities and shades of cheese`s taste will manage to make it.

You can try combinations of perfect pairs at the degustation of Spanish cheeses and wines from "AMIGOS"!

The degustation is organized by a Spanish sommelier who will teach you how to combine the wines and cheeses of sunny Spain.

«Which country is famous for
the best and varied cheeses?»
Many will answer "France" or "Switzerland"
and only true gourmets will say: "Spain!"

There are hundreds types of cheese in Spain, 18 of which are protected by a certificate of quality and authenticity of origin DOP or DO (Denominacion de Origen). This certificate is a confirmation of the strictest adherence to the recipe of cheese and production technology. Certification takes into account the smallest details - from the method of ferment and time of ripening to the breed of animals from which milk the product is produced.

Almost every region of Spain has its own recipes for cheese making, which give us a huge variety of cheeses made from cow's, goat's, sheep's milk and their mixtures: hard, soft, young, with mold, seasoned in wine, oil or with the addition of truffles and aromatic spices.

Manchego cheese, Castilla-La Mancha

Manchego - the most famous cheese in Spain, which is made from whole sheep's milk of breed Manchega which are grown in the mountains.
In historical documents there is evidence that this cheese was made in La Mancha during the reign of the Romans. Also, this cheese was mentioned by the character Don Quixote in the famous novel “The Cunning Hidalgo Don Quixote of Manman” by Cervantes.

Manchego cheese is hard, dry, fatty with a rich taste. It goes well with red wine and jamon.

Tetilla Cheese, Galicia

Tetilla Cheese can be easily recognized by its unusual conical shape. Because of the form people name this cheese “chest” in its colloquial version.
Tetilla is made from cow's milk, has a very delicate, soft texture.

This excellent cheese is served with quince marmalade, bread and white wine.

Cheese Torta del Casar, Extremadura

Torta del Casar will be a godsend for gourmets. Cheese is a product of fresh sheep milk with a liquid middle and a very pungent smell and taste. The consistency of it is often compared with fondue.

Torta del Casar is kept at room temperature for several hours, after which it is cut off with a knife and served with small dry bread sticks. The cheese is eaten with brut or Spanish sparkling wine - Cava.

Cabrales Cheese, Asturias

Cabrales is a Spanish blue-mold cheese made from a mixture of milk from cows, goats, and sheep grazing in the Picos de Europa (Spanish: "Peaks of Europe") in northern Spain.
The method of cooking this cheese is quite unusual - it is left to ripen in limestone caves for 6 months, so it become almost completely covered with noble mold.
Cabrales has a very soft crumbly texture, delicate savory taste and a sharp aroma, because of which he is mentioned in the Spanish saying: "It smells worse than Cabrales."

Sweet wines such as Moscatel, figs and nuts will be suitable pair of Cabrales.

Idiazabal de Pastor Cheese, Navarre

This famous Spanish hard cheese is made from unpasteurized sheep's milk.
The cheese has a dry dense consistency, nutty flavor with an aroma of smoking.

Young Idiazabal cheese is usually eaten with jam, and the more mature one is served as an independent snack. As a drink for this cheese, cider, red or white sparkling wine is recommended.