Similar to Manchego, Iberico is made from a blend of cow's, goat's and sheep's milk. Cheeses are made in the same type of mold as Manchego - hence it has the similar hatched pattern imprinted into its rind - although sometimes the rinds are colored to indicate age. Maturation usually takes between three and six months.

Immensely popular in Spain, Iberico accounts for approximately 50% of the Spain's national cheese consumption. Production is mostly industrial, but quality is generally good.

In terms of texture, the interior paste of Iberico is semifirm, waxy and has a scattering of small "eyes," or holes.

Flavors are mild, yet tasty and aromatic. The blend of milks combines the grassy, sweet and herbaceous flavors of the goat's and sheep's milk, while maintaining the smooth, buttery characteristics of cow's milk.

Serve with quince paste (membrillo), Spanish almonds, chorizo, or Jamon Serrano.