The best known is undoubtedly manchego, a hard sheep’s milk cheese from La Mancha. It can be enjoyed sliced with quince paste and is an ingredient in many dishes. Also generally available are mahón, a cow’s milk cheese from Menorca, tetilla (yes, it really is called “little tit” after its shape), cow’s milk from Galicia, and various goat’s cheeses including murcia al vino, with its red wine-washed rind. If you are a lover of blue cheese, then the cave-ripened cabrales or picos de europa are a must.