Spanish Cheese and Wine: The Best Pairings

Idiazabal (Basque Country and Navarre)

We begin our journey in the north, in the mountains of the Basque Country and Navarre. Idiazabal cheese is made from raw milk from Latxa sheep, giving it a bold,
complex flavor. It is often smoked and has a rustic charm that appeals to cheese lovers. It is the Spanish version of Comté. Its cheesemaking tradition goes back more
than 8000 years!

Wine Pairing: Rioja Crianza or Reserva (La Rioja)

The smoky, nutty depth of Idiazabal is a perfect match for the red wines of nearby La Rioja, especially Crianza or Reserva made from Tempranillo grapes. These wines offer subtle oak, bright red fruit, and a touch of spice, which complement both the richness of the sheep’s milk and its smoky notes without overwhelming them.

Cabrales (Asturias)

Asturias, a lush and mountainous region in the north, is well known in Spain for the quality of its dairy products. It gives us one of the most intense blue cheeses in the world. Cabrales matures in natural caves in the Picos de Europa mountains. It is not a cheese for the faint of heart. Made with raw cow’s milk or blended with goat and sheep milk, it has something of the French Roquefort, but wilder.

Wine Pairing: Pedro Ximénez Sherry (Andalusia)

With such a bold, salty, and pungent cheese, you need a wine that can stand up to it. Pedro Ximénez (PX), a sweet, dark, raisiny Sherry from Jerez, offers an incredible contrast—the sweetness and viscosity balance the sharpness and saltiness of Cabrales, much like the classic Stilton–Port pairing. If you prefer something less sweet but still bold, a dry Oloroso works wonderfully.

Manchego (Castilla-La Mancha)

Probably the most internationally famous Spanish cheese, Manchego is made from Manchega sheep’s milk and varies greatly depending on how long it is aged. Younger
Manchegos are soft and buttery, while aged versions are intense and even slightly spicy. Its story is woven into the culture of La Mancha, just like Don Quixote and the windmills.

Wine Pairing: Ribera del Duero Roble or Crianza (Castilla y León)

Manchego's nutty, buttery character and its range from young to aged allows for flexible pairing. A good choice is a Ribera del Duero red, particularly a Roble (brief oak aging) or Crianza, made primarily from Tempranillo (Tinta del País). These wines are structured, with dark fruit and earthy depth—ideal for an aged Manchego. For younger Manchego, a dry rosado from the same region can be delightful.

Torta del Casar (Extremadura)

This soft, spoonable sheep’s milk cheese from Extremadura is a true gem. Its texture comes from a plant-based coagulant, once seen as a flaw but now its greatest virtue. A bit like a Spanish version of Swiss Vacherin Mont d’Or, Torta del Casar is best served opened like a natural fondue, eaten with bread and a spoon. A real showstopper.

Wine Pairing: Godello or Albariño (Galicia)

To balance this cheese richness and highlight its delicacy, a Godello or Albariño—both fresh, high-acid whites from Galicia—are excellent. Godello, in particular, offers mineral notes and structure to stand up to the cheese’s texture.

With over 150 registered varieties and 26 with Protected Designation of Origin (PDO) status, Spain is a true cheese powerhouse . Spain has many other cheese treasures and the Murcia al Vino cheese is worth mentioning since on this cheese you already have the wine pairing made since it is a goat cheese, bathed in red wine during aging, giving it a unique taste and a deep burgundy rind. it naturally pairs well with wines from the same region. A Monastrell (Mourvèdre) red from Jumilla or Yecla in Murcia—fruity, spicy, and full-bodied—echoes the wine-washed rind and brings out the tangy brightness of the goat cheese. A true local pairing!