There has been a long history of cheese. It is said that it had started at the time of commencing of human's settlement, agriculture and pasturage. It is considered that the first cheese production in Iberian Peninsula was at around the time when Neolithic age is settled at Pyrenees area. Observation of basket from Neolithic remains which supposed to be used to remove curd would assure it. Those times, graziers already had tradition to warm milk by heated stone. The tradition which is usable in both of hygiene ? pasteurizing- and better taste ?sweetening- has been inherited till present.
After that, technology such as salting and pressing was brought in together with various cultures and it helped improvement of taste and technique for preserving.. There is a record in the Roman era that Roma imported cheese from Iberian Peninsula. After the Middle age, northern cheese became known by supplying cheese to people who need to travel for long time to Santiago de Compostela Arabic culture under Islamic governance influenced importantly to sheep farming. Farmers own sheep for meat and milk and start producing house made cheese from remained milk.
In 20th century, modernization realized sanitary control of facilities such as barrel and aging room, however on the other hand, together with development of grocery chain and demand rise, imitation, unification and standardization of each cheese threated presence of traditional high quality cheese. Therefore, activities to protect authenticity of products such as DOP have been pursued. Recently, interest in traditional cheese production has been increased and it leads to revival of almost demised cheese so that each of Spanish Cheeses is maintaining its originality.
Region
One of characteristic of Spanish Cheese is its regionality .Its wealth of variation is caused not only by history, but also Spanish climate and endemism.
North of the peninsula is highly humid and is called "Green Spain". Fertile mountain and canyon are appropriate for cheese production and about a half of Spanish cheese is made in Northern part. Especially northern west part is known by its rich pasture for cattle farming. Geometrical characteristic of deep intermountain and canyon leads to uniqueness of cheese at each village, In Northern eastern part such as Basque and Navarra has been protecting culture of sheep milk so there are superior sheep milk cheeses produced in northern part.
Further east to Pyrenees, goat and sheep are living in mixed environment. Young generations in this area have raised a concept of "back to the countryside an d live from tradition and local resources" and takes effort to revive traditional rare cheese from '80s.
Goat adopts severe environment and is bred at small farm between mountain in order to make ease of seasonal movement. Especially it is said that the Mediterranean rich sunshine, hot and dry weather is what goat likes.
Central and south west part is blessed with pasture during winter to spring though it has continental climate. Goat breeding has been positively done in order to utilize rich resource of pasture.
These different weather and climates, historical cultural difference and each tradition produce a variety of Spanish cheeses. It can be seen not only in used milk, but also shape (cylinder, cone, square etc.) and outer skin of cheese (natural mold, paprika coating, wine wash, herb coating etc.)
Milk
The point which distinct Spanish cheese from other European cheeses is, it is made from cow milk, goat milk and sheep milk which can be got in abundance throughout of the year. By collaboration of these material, regional climates, culture, tradition and technology, a variety of cheese is produced.
Sheep is a representative traditional livestock of Spain and is the second large sheep breeding country next to UK. Sheep breeding is done in all over Spain. Meat and milk of sheep are used a lot from the time when production of wool was active. Spanish origin sheep such as Merino, Lacha, Manchega do not boast its productivity against other European sheep, but quality of its milk is highly appraised and reputed as the best milk for cheese production because of its rich fat and protein. Long cured cheese is observed as it has been produced for nutritious food for sheep breeders for long time. Rich plants turn into harmonized natural pasture for sheep and characterize it.
Goat is mainly bred in dry area of Spain. The Mediterranean sunshine, hot weather and dry air fulfill preferred condition for goat. As a wildish animal, goat can eat a variety of aromatic and rich plants at bold mountain, contoured land. These conditions contribute to unique and rich aroma of Spanish goat cheeses.
Cow is bred in northern west part of Spain. This area, with its Atlantic climate and high humidity, is chilled and rainy so that pasture in green grassland or highland is ideal as feedstuff for cow. Milk from cows in this region is creamy and rich. Cheese produced at each valley or village has unique local character and relatively small size.
And, identical cheese of Spain where 3 kinds of cheese can be got thorough the year, is mixed cheese of sheep, goat and cow milks. 2 kinds or 3 kinds of milks are traditionally mixed to produce superior cheeses with proper knowledge of each milk and accumulated experience.