​The more than 100 cheeses of all types that exist in Spain today form part of the historical legacy left behind by the many peoples and cultures. The tremendous variety of Spanish cheeses stems from Spain’s geographical and climatic diversity. They are made from cows’, ewes’, and goats’ milk as well as different blends of these, and in most cases the milk is obtained from native breeds. Coagulation may be by enzymes, lactic acid or mixed, and cheeses may be round or square, of different sizes, and with rinds of different colors – often engraved and sometimes smoked, rubbed with oil or flavoured with spices. ​​