Must-Try Spanish Cheese Recipes for Foodies

Published : 01/07/2019 11:42:29
Categories : Eatapas News

spanish cheese recipes

Love the taste of Spain? Then, if you’re anything like us, you can’t get enough of the authentic flavours of Spanish cheese. Something about it always gets us reaching for more! From Manchego to Cabrales, the range of Spanish cheese is enormous.

So, it’s no wonder you can create so many different recipes from this tasty product. In fact, Spain is home to over 100 different types of cheese. But, it doesn’t quite get the attention countries like France or Italy do. We’re here to change that!

Whether you’re throwing a Spanish feast or planning romantic night in for two, we’ve got a Spanish cheese recipe for you.

Baked Tetilla Cheese with Escalivada

Tetilla is buttery Spanish cheese that tastes even better when melted. So, it’s no wonder it’s popular in almost every tapas restaurant! This recipe is from Olive Magazine, inspired by Lobos Tapas Bar in London. It’s the perfect sharing dish!


  • 300g of tetilla cheese, sliced
  • A pinch of dried oregano
  • 50ml brandy
  • One aubergine halved
  • One red pepper halved and seeded
  • One red onion peeled and quartered
  • Olive oil
  • One garlic clove finely chopped


Heat the oven to 200C/fan 180C/gas 6. To make the escalivada, put the vegetables on a baking tray, drizzle with olive oil, and roast for 20 minutes.

Allow to cool for 10 minutes before removing the skin from the aubergine and red pepper, then slice them very thinly and drizzle with 1 tbsp olive oil, the chopped garlic and some seasoning.

Turn the grill to high.

Put the cheese into the bottom of an ovenproof dish (or 4 individual ones), put the vegetables on top, and sprinkle over the oregano.

Grill for 5 minutes, or until the cheese has melted.

Put the brandy in a small pan and simmer it for 5 minutes then spoon over.

Roasted Goat Cheese Stuffed Figs with Lavender Thyme Honey

Throwing a fabulous fiesta? No Spanish dinner party would be complete without this tasty appetiser

This recipe is from Crystal Cartier and is a mouth-watering explosion of flavours. 


      • ¼ cup honey
      • 3-4 fresh thyme sprigs
      • ½ teaspoon dried lavender flowers
      • 2 pints fresh figs
      • Goat cheese 


Heat honey in a pan over very low heat until liquified and add thyme and lavender. Let "steep".

Preheat oven to 425 degrees.

Quarter figs without cutting all the way through to the bottom, and place on a parchment lined baking sheet. Stuff with goat cheese and roast in oven for 12 minutes until soft.

Drizzle infused honey over figs and serve.


Spanish Tortilla with Manchego and Green Olives

One of the most classic dishes around, there are many variations on the Spanish tortilla. But, this recipe from Country Living is one of the tastiest we’ve come across.

We love the addition of delicious Spanish olives and it’s perfect for sharing! 


      • 1/4 c. olive oil
      • 3 tbsp. olive oil
      • 1 medium yellow onion
      • 1 1/2 tsp. salt
      • 1 1/2 lb. red potatoes
      • 1/2 tsp. Freshly ground pepper
      • 8 large eggs
      • 1/2 c. chopped green olives
      • 1/4 lb. aged Manchego cheese 


Preheat oven to 350 degrees F. In a 10- or 12-inch ovenproof nonstick skillet over medium heat, heat 2 tablespoons oil. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, until onion is soft and translucent, 8 to 10 minutes. Transfer onion to a large bowl and set aside.

In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes in an even layer and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes.

Add eggs and olives to reserved onion-potato mixture, and gently stir to combine.

Wipe the skillet clean. Over medium heat, heat remaining olive oil. Add half of reserved potato-onion-egg mixture to skillet, smoothing with the back of a spoon to create an even layer. Top with cheese; then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer. Cook for 10 minutes on stovetop, then transfer skillet to oven.

Bake until eggs are set and potatoes are tender, 25 to 30 minutes. Adjust oven to broil and cook tortilla until top is lightly browned, about 3 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert onto a serving plate and cut into 6 or 12 wedges. Serve hot or at room temperature.


Croquettes with Serrano Ham and Manchego Cheese

This recipe from Martha Stewart combines two of our favourite foods: juicy Serrano ham and mouth-watering Manchego cheese! In fact, this is by far one of our favourite Manchego cheese recipes.

Once you’ve finished one of these, you’ll be reaching for another.


      • 2 tablespoons unsalted butter
      • 2 tablespoons olive oil
      • 1/4 cup finely chopped onion
      • Coarse salt and freshly ground pepper
      • 7 tablespoons all-purpose flour, plus more for shaping
      • 3/4 cup whole milk
      • 6 tablespoons finely chopped serrano ham
      • 1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
      • 3 large eggs
      • 1 1/2 cups fresh breadcrumbs
      • Vegetable oil, for frying
      • Fresh flat-leaf parsley sprigs, for garnish


Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.

Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

serrrano ham and manchego cheese croquettes

Homemade Cheese Puffs with Sesame Seeds and Honey

‘Cheese puffs’ may sound like party food for a child’s birthday, but, they make a great tapa. Be warned – they’re incredibly moreish!

This recipe for cheese puffs is from Spanish Sabores (the secret for the flavour is in the paprika)!


      • 2 tablespoons of sesame seeds for toasting
      • Additional sesame seeds for coating
      • ½ cup + 2 tablespoons of flour
      • ½ teaspoon baking powder
      • ¼ teaspoon sweet Spanish paprika
      • 2 eggs, separated
      • 3 ounces creamy cows milk cheese (like tetilla if you can get it), grated
      • ¼ cup grated cured Manchego cheese (sub Parmesan if necessary)
      • Olive oil for frying
      • Honey for coating 


First, preheat your oven to 350°F and spread the 2 T of sesame seeds on a foil lined cookie sheet. Lightly toast the sesame seeds until golden brown and fragrant (about 5-7 minutes).

In a medium bowl, mix the flour, baking powder, paprika, and salt together.

In a separate bowl, beat the egg whites until stiff peaks just form (don't let them get dry).

Stir in the cheeses, egg yolks, toasted sesame seeds, and blended flour mixture.

Drop the batter by the spoonful onto a foil lined cookie sheet and refrigerate for at least 30 minutes.

Heat the oil until very hot (but not smoking). Test the temperature with a small piece of bread if you have one handy. It should quickly brown (but not burn).

Roll each cheese puff in the raw sesame seeds and then deep fry until golden brown (about 1-2 minutes).

Rest of paper towels for about one minute to absorb excess oil. Then place on a serving dish and drizzle honey on top until soaked through.

Serve immediately.


Lamb-Stuffed Aubergines with Moorish Spices and Manchego Cheese

What’s the perfect marriage of flavours? Soft aubergine and spiced lamb topped with melted Manchego cheese!

This recipe is from BBC Food and makes for a great family dinner!


      • 4 aubergines
      • 6 tbsp olive oil
      • 1 onion, chopped
      • 4 garlic cloves, finely chopped
      • 1 large red pepper, seeds removed, chopped
      • 1½ tsp freshly ground cumin seeds
      • 1 tsp ground cinnamon
      • ½ tsp freshly grated nutmeg
      • 1 tsp pimentón dulce (smoked sweet Spanish paprika)
      • Large pinch of crushed dried chillies
      • 500g/1lb 2oz lamb mince
      • 6 tbsp tomato sauce (see Top recipe tip below)
      • 100g/3½oz Manchego cheese, coarsely grated
      • Salt and freshly ground black pepper


Preheat the oven to 200C/400F/Gas 6.

Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.

Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes.

Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown.


Shakshuka Spanish Style

Like the sound of a hearty dish with eggs and a sprinkle of crumbled goat’s cheese? You’ll love Spanish-style Shakshuka! 

This recipe is from Always Order Dessert and can be made vegetarian or with chorizo.


      • 1 tablespoon olive oil
      • 1/3 pound Spanish-style chorizo sausage, sliced (about two standard size sausage links)
      • 1 large onion (any kind), diced
      • 1 large red bell pepper, diced
      • 4 large garlic cloves, coarsely chopped
      • 1 28oz can crushed Roma tomatoes
      • Kosher salt and black pepper
      • 2 teaspoons smoked Spanish paprika
      • 1 teaspoon ground cumin
      • 1/2 teaspoon red chile flakes OR 1/4 teaspoon ground cayenne
      • 4 large eggs
      • 1/4 cup crumbled goat cheese or feta cheese
      • 1 small handful fresh parsley, finely minced


Preheat oven to 375 degrees. Place a heavy 10" oven-safe skillet (such as cast iron) over medium-high heat. Add the oil and chorizo and cook until chorizo is slightly crisped. Add the onions and peppers and saute five minutes, or until tender. Add the garlic and cook 2 more minutes. Add the tomatoes, smoked paprika, cumin, chile flakes, and season with salt and black pepper. Stir well, then lower heat and let simmer 10-15 minutes or until slightly thickened.

Use a spoon to make a small well in the tomato sauce and crack an egg into the hole. Repeat with the rest of the eggs, scattering them around the pan. (You can use a few extra eggs if you'd like to increase the serving portions!)

Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked and the yolks are just set. Remove from the oven and garnish with cheese and minced parsley.


Fried Cheese with Blueberry Jam

Fried cheese with blueberry jam is a typical tapas dish that originates from Alicante. It sounds simple, yet packs plenty of flavour!

This recipe is from Spain on a Fork and is the perfect marriage of savoury and sweet!


      • 8 oz Piece of Queso de Burgos
      • Cup All-Purpose Flour
      • (1/4) Cup Extra Virgin Spanish Olive Oil
      • Tbsp Blueberry Jam
      • Fresh Organic Egg
      • Tsp Dried Parsley
      • Sea Salt


Start by cutting your cheese into triangles that are about 1/2 inch thick

Using a large bowl, add 1 cup of all-purpose flour, 1/2 tsp of sea salt, 1 tsp of dried parsley, and mix it all together

Using a small bowl, crack the egg, add it to the bowl, and beat the egg

Grab a medium sized non-stick frying pan, turn your burner on to a medium-high heat, and add 1/4 cup of extra virgin Spanish olive oil to the pan

Grab the cheese triangles, and one by one, dip in the egg and then in the flour to get them well coated and add to a plate

Once your oil gets hot, start adding the coated cheese triangles to the pan without overcrowding the pan, cook in batches

After about 1 minute of cooking turn the cheese triangles and cook the uncooked side

After about another minute or so your cheese triangles should have a golden colour on both sides

Take the cheese triangles out of the pan and place on plate with a paper towel to drain the excess oil

Transfer the cheese triangles to a new plate and place the blueberry jam in the middle of the plate for dipping

fried cheese with blueberry jam


Spanish Cheese Straws

Cheese straws are a party food classic. A Spanish twist is the only thing that could make them even tastier!

This recipe from Jus-Rol is one you have to try next time you have guests round!


      • 1 x 320g regular or Light JusRol Puff Pastry Sheet
      • 3 tbsp cream cheese
      • 75g Manchego, grated
      • 1 egg, beaten with a fork
      • ½ -1 tsp sweet smoked paprika 


Unroll the pastry sheet with one of the longer sides facing you. Imagine the pastry is like a book and spread the cream cheese over one half, then scatter over the grated Manchego and sprinkle with some paprika. Fold the other half of the pastry on top to sandwich and use a rolling pin to lightly roll to stick. Cut the pastry sandwich into 12 thin strips – shorter, rather than longer ones.

Twist each pastry strip and lay on the trays. Chill for at least 30 minutes.

When you’re ready to cook, preheat the oven to 200°C (180°C fan oven) Gas Mark 6, then bake for 10-15 minutes until golden brown and crispy.


Manchego-Stuffed Spanish Meatballs

Spanish meatballs are tasty enough on their own, but why not make them even tastier? This recipe from Urban Bliss Life is sure to sizzle your taste buds.

Tip: if you have any leftovers, these taste great with pasta! 


      • 1-pound ground sirloin (I used 93% fat free ground sirloin)
      • 1-pound ground pork
      • 1 large egg
      • 3/4 cup Panko
      • 3-4 minced garlic cloves
      • 1 Tablespoon paprika
      • 1 teaspoon salt
      • 4 ounces of Manchego cheese cut into about 40 very small cubes (see photo below)
      • 2 Tablespoons olive oil
      • 1 15-ounce can diced tomatoes
      • 1 cup low sodium chicken broth
      • 3/4 cup roasted red peppers
      • 1 teaspoon of minced garlic
      • 1/2 cup sundried tomatoes
      • 1 tablespoon sherry cooking wine
      • 1/2 teaspoon salt 


Place the ground sirloin, pork, Panko, egg, garlic, paprika, and salt into a large mixing bowl. Using your hands, mix and knead the mixture until all ingredients are well blended.

Shape about 40 meatballs and place one cube of cheese in the centre of each. Close up the meat around the cheese and take a minute to reshape the meatball in your palms, ensuring you completely seal the cheese in.

Place meatballs onto plates and place in the refrigerator to chill for just about 10-15 minutes. I always find this helps meatballs keep their shape when cooking.

When you’re ready to cook the meatballs, heat olive oil over medium heat in a large non-stick skillet. Remove meatballs from the refrigerator and, working in batches to ensure evenness, cook the meatballs until they are browned on all sides.

Reduce the heat to a low simmer and add the pureed sauce to the pan. Gently fold in the sauce with the meatballs so all of the meatballs get delicately dressed in the sauce. Simmer for about 15-20 minutes or until all of the meatballs are cooked through.

To serve at parties, pierce a toothpick or cocktail pick through each meatball and gently spoon some sauce over each meatball.


Hungry for more? These delicious recipes deserve only the best ingredients. At Eatapas, we pride ourselves on delivering an authentic taste of Spain straight to your dinner table. Browse our selection of artisan Spanish products here.

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