Tronchón has been made for centuries in Spain, even garnering a mention in Don Quixote. It is made with a mix of cow, goat, and sheep’s milk and aged a minimum of three months. Originating in a town of the same name, it can be easily recognized by its distinct shape – a flat cylinder with a crater in the center – whose origin is still a mystery. Though perhaps not as well known as Manchego, Tronchón is still a mainstay that can be found in cheese counters throughout the country. With its smooth, pleasant texture and mild buttermilk flavors, it’s easy to see why.  2/5#