Fresh Cheeses

Most Spanish fresh cheeses, unlike French and other European cheeses, are sweet and juicy, with hints of the clean milk of the animal from which they come and of sweet malted cereal. These cheeses are enzymatically coagulated because rennet plays an essential role in them.

They are made from cow’s, goat’s, sheep’s and mixed milk. The salt content is very low (0.5 to 1%). We have the burgos type for immediate consumption and very suitable for low-calorie diets, easy to buy in any supermarket or grocery shop. In the south of the peninsula, the Mediterranean area and the Canary Islands, fresh cheeses are pressed and, as they have less humidity, they are preserved for longer and have a more intense flavour.

On the other hand, we have the fresh spreadable cheeses, packed in tubs and which are very creamy and unctuous. In their production, acidifying lactic ferments and very little rennet are added, hence their creamy texture and slightly lactic flavour, reminiscent of yoghurt. These cheeses are presented in many combinations, with fine herbs, garlic, spices, etc. They are also not very salty.