Spain

70 ferments from Spain, with how each is made.

70 entries listed here.

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Ferment	Kind	Main step	Temperature	Salt	pH
Afuega'l Pitu PDO	Cheese	5 days – 2 months			4.1–5
Arzúa-Ulloa PDO	Cheese	at least 6 days	up to 15 °C		5–5.5
Botillo del Bierzo IGP	Meat	at least 2 days	10–12 °C	1.8–2.5 %
Broa de milho (Portuguese maize sourdough bread)	Cereals and bread	24 h		1.8 %	4.1
Cabrales PDO	Cheese	at least 2 months	6–10 °C
Carbonic-maceration red wine (Beaujolais, Rioja, vino novello)	Alcoholic drinks	5–8 days	20–30 °C
Chorizo (Spain) and chouriço (Portugal)	Meat	at least 21 days	6–16 °C	2 %	5.9
Cider (apple)	Alcoholic drinks	30 days – 6 months	3–12 °C		3.3–4
Gamonéu PDO	Cheese	at least 2 months	up to 12 °C
Garrotxa	Cheese	at least 21 days	7–14 °C	18–20 %
Garum	Sauces and condiments	2–3 months	45–55 °C	12.5 %
Idiazabal PDO	Cheese	at least 2 months	8–14 °C		4.9–5.5
Mató	Cheese	2–10 days	0–9 °C
Ossau-Iraty	Cheese	at least 2.6 months	6–15 °C		up to 5.5
Queso Camerano	Cheese	at least 15 days	9–15 °C
Queso Casín PDO	Cheese	at least 2 months	6–12 °C		6.3 → 4.71
Queso Castellano PGI	Cheese	at least 30 days	3–18 °C		4.7–5.7
Queso de Flor de Guía PDO	Cheese	at least 15 days	4–18 °C
Queso de l'Alt Urgell y la Cerdanya	Cheese	at least 45 days	11–14 °C
Queso de Valdeón PGI	Cheese	at least 30 days	5–10 °C		6.4–7.6
Queso do Cebreiro (Cebreiro PDO)	Cheese	at least 45 days	up to 15 °C
Queso Manchego PDO	Cheese	30 days – 2 years	3–16 °C		4.8–5.8
Queso Nata de Cantabria PDO	Cheese	at least 7 days
San Simón da Costa PDO	Cheese	6 months	4 °C	14–17 %	5.8
Sherry — fino and manzanilla (biologically aged under flor)	Alcoholic drinks	at least 2 years
Spanish-style (Sevillian) green olives	Fruit	2–3 months		10–12 % → 5.88 %	up to 4
Tetilla PDO	Cheese	at least 7 days			5–5.5
Torta del Casar PDO	Cheese	at least 2 months	4–12 °C	up to 3 %	5.2–5.9
Traditional-method sparkling wine (Champagne, Cava, Franciacorta)	Alcoholic drinks	at least 9 months			2.8–3.4
Zamorano PDO	Cheese	at least 2 months	10–12 °C		4.8–5.8
Formatge serrat (queso serrat)	Cheese	56 days – 2 months
Payoyo	Cheese	2 months	10–12 °C		5.2–5.2
Queso de cassoleta (saladito valenciano)	Cheese	up to 24 h
Queso de Murcia PDO (fresco and curado)	Cheese	at least 2 months	9–13 °C		at least 5
Queso de Peñamellera	Cheese	10–30 days
Queso de Porrúa	Cheese	3 days		2 %	6
Quesucos de Liébana PDO	Cheese	2 months	up to 15 °C	2–3 %
Anchoas del Cantábrico (salt-ripened anchovies)	Fish and seafood	at least 6 months	15–20 °C
Androlla	Meat
Brossat (brull)	Cheese
Chorizo de Cantimpalos IGP	Meat
Chorizo Riojano IGP	Meat
Chosco de Tineo IGP	Meat
Cuajada	Cheese
Fermented capers and caper berries	Vegetables
Gaztazarra (gazta zaharra)	Cheese
Ibores PDO	Cheese
Llonganissa de Vic / Salchichón de Vic IGP	Meat
Lomo embuchado	Meat
Queso blanquet (queso de cabra de Alicante)	Cheese
Queso de Acehúche	Cheese	at least 40 days
Queso de Burgos	Cheese
Queso de El Carballo (queso de Taramundi)	Cheese	at least 2 months	10–12 °C
Queso de La Peral	Cheese	at least 2 months	8–12 °C
Queso de Mallorca (incl. Oveja Roja Mallorquina)	Cheese	2 months
Queso de Murcia al Vino PDO	Cheese
Queso de Pría / Ahumado de Pría	Cheese	30 days – 2 months
Queso de servilleta	Cheese
Queso de Urbiés (cuajada de Urbiés)	Cheese	6–9 months
Queso de Vidiago	Cheese
Queso de Villalón	Cheese	up to 2 days
Queso herreño	Cheese
Queso Los Beyos	Cheese	at least 15 days
Queso pata de mulo	Cheese	3–6 months
Requeixo	Cheese
Roncal PDO	Cheese
Sobrassada de Mallorca IGP	Meat
Torta de Barros	Cheese
Vinagre de Jerez (sherry vinegar)	Vinegar
Vinho de talha (Portugal) and tinaja wine (Spain)	Alcoholic drinks

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

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