Queso del Montsec is a Spanish cheese from Catalonia. The cheese has a dense, fairly grainy texture that feels very creamy in the mouth. It is soft-white cheese made from goat's milk and ranks among vegetarian cheeses. Queso del Montsec is also known as Cendrat. The affinage takes two to three months. It has a herbaceous, spicy finish.

• Made from goat's milk
• Country of origin: Spain
• Region: Catalonia
• Type: soft, artisan
• Texture: creamy and grainy
• Rind: natural

Other Spanish cheeses:

• hard cheeses: Castigliano, Idiazabal, Queso del Tietar, Queso Iberico, Roncal, Zamorano
• semi-hard cheeses: Cabrales, Flor de Guia, Penamellera, Torta del Casar
• semi-soft cheeses: Manchego, Picos de Europa, Tronchon, Ulloa
• soft cheeses: Afuega'l Pitu, Cuajada, Flor de Guia, Queso de Murcia, Selva, Tetilla
• fresh soft cheeses: Burgos