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The flavour atlas / Categories
Explore Spanish cheese styles through their flavour profiles. Choose two notes to see what brings them together — and what sets them apart.
Flavour strength out of 10, with each axis cut to fit this category (Rancio 0–8/10, Butyric 0–6/10). The crosshair marks the middle of each axis, and grid lines fall every half point. Hover or select an ingredient to explore; the list also reveals overlapping points. Labels move to fit; crowded labels are hidden. Select a cheese to prioritise its label.
Select a point or an ingredient in the list to compare its flavour strengths.
This map includes cheeses recognised as Spanish styles, including regional and protected names commonly used in English ingredient databases. The label describes the cheese style rather than guaranteeing that every product with that name was made in Spain. Each point represents one ingredient profile in our database. This category was created by a Flavour Society member.