For an aperitif with a glass of wine and ham, as a side to your main dish with bread, or even as a special ingredient in your favourite desserts. Cheese is one of the essential foods in the diet of many households in our country—a staple delicacy that can be enjoyed with all five senses and offers significant health benefits.

Although Spain is not among the countries with the highest cheese consumption—around 7.8 kg per person per year—it is produced in large quantities. Annual production is estimated at around 450,000 tonnes of cheese.

If you take a look in your kitchen, you’re sure to find more than one set of cheese knives, tools specially designed for spreading, and perhaps even a cutting board or two. The reason is simple: just like us, you’re a true lover of this delicious product. At Arcos, we explain its properties, varieties and everything you need to know to continue being a true cheese enthusiast.

Cheese is a rich source of protein, phosphorus, vitamins A and D and, above all, calcium. Yes, it is one of the foods with the highest calcium content. For this reason, its inclusion is recommended as part of a healthy and balanced diet, although in moderation, as it also provides animal fats to the body.

The healthiest options are fresh cheeses or mild varieties with a low fat content. People diagnosed with lactose intolerance should limit their consumption or choose vegetarian alternatives and vegan cheese.

Experts recommend consuming between two and four servings of dairy products per day. If you are a fan of aged cheese, this translates to about 30 grams per day. However, if you prefer semi-aged or fresh options, you can consume up to 60 grams.

All over the world, you can find more than 2,000 different varieties of cheese. Spain stands out as one of the countries with the highest number of Protected Designations of Origin for cheese, with a total of 26 protected cheeses.

Cheeses can be classified according to their production process, fat content, texture, raw material and, of course, country of origin. Among all the options available, the most popular are:

• Blue or green cheese: easily recognisable by its colour and strong aroma. These are among the favourites of cheese lovers and gourmets. Well-known varieties include Cabrales cheese, Gorgonzola and some types of goat’s cheese.
• Feta cheese: originally from Greece. A must-have in salads thanks to its mild flavour.
• Payoyo cheese: made from goat’s and sheep’s milk.
• Manchego cheese: one of the most sought-after and distinguished cheeses outside Spain. A true delicacy.
• Cheddar cheese: produced in countries such as the United Kingdom, Canada, Australia and Spain, among others.
• Idiazábal cheese: made from sheep’s milk and characterised by its exceptional smoothness.
• Provolone cheese: along with Parmesan and Gorgonzola, one of Italy’s most popular cheeses.
• Gouda cheese: originally from the Netherlands.
• Gruyère cheese: a Swiss cheese made from whole cow’s milk, with a cooked and pressed paste.
• Camembert cheese: its soft texture makes it perfect to enjoy with bread. Philadelphia and Brie belong to this same family of creamy cheeses.

Depending on the type of cheese, specific knives or utensils are required. Soft cheeses or goat’s cheese logs are very easy to prepare; the best way to enjoy them is by cutting them into medallions. Round or creamy cheeses should be cut like a cake, into wedges.

Hard cheeses require a large knife with a very sharp blade so they can be cut without applying too much force. In contrast, semi-soft cheeses can be handled with smaller knives that also allow you to spread the cheese easily on a piece of bread.

To accompany pasta dishes, don’t forget to use a Parmesan cheese grater. It will give your dish that distinctive finishing touch.

If you’ve ever wondered how to store cheese properly, it’s time to know the best approach. Remember to use food-grade paper rather than cling film, as is commonly done. In addition, store it on the upper shelf of the refrigerator and, if possible, inside an airtight container to prevent it from absorbing other odours.

As we have already mentioned, cheese tasting can be enjoyed with all five senses. It is important to present it properly cut, accompanied by bread or other complementary foods and, of course, with a drink to pair with it — ideally a good wine.