The regions where cow’s milk cheeses are produced are Galicia, Cantabria, Catalunya and the Balearic Islands. In each area a different breed predominates. The Friesian (which produces great quantities of milk) in areas like Catalunya or Menorca, or the brown Alpine, very frequent in mountainous regions. There are also the indigenous breeds like the Leonesa, Casina, the Pyrenee or the Aranesa.
This animal is predominant above all in Valencia, Murcia, Andalusia, Extremadura and the Canary Islands. They must be indigenous to the region because the poor quality of the grazing lands makes it necessary to become well adapted to the region.
It is usually the mixture of two or three types of milk and the predominant regions for this are the two Castilles.
Sheep’s milk predominates in Castilla-León, Castilla-La Mancha, the Basque country and Navarre. It is mostly used for cured cheeses. In Spain there are excellent breeds of great quality that adapt well to different weather conditions. Some of the most important breeds are the Lacha from the Basque country, the Merino from Extremadura, Andalusia and part of Castille, the Manchego sheep from both Castilles and the Churra in the northern third of the peninsula.