Cajamar and InLac Analyze the Challenges and Opportunities of the Spanish Cheese Sector

The president of Interprofessional Dairy Organization (InLac), Javier Roza, highlighted that the more than 530,000 tons of cheese produced each year use nearly half of the national milk and are manufactured by around 1,200 cheese factories, 95% of which are SMEs closely linked with the primary sector.

Domestically, cheese is now the most purchased dairy product in Spanish households, with an expenditure of approximately 4 billion euros, 30% higher than on milk or yogurt. In foreign trade, cheese exports amount to around 400 million euros and are on the rise.

Manuel Laínez, Director of Innovation and Agri-food Development at Cajamar, emphasized that cheese embodies strategic attributes: added value, territorial linkage, and export potential. He noted that with better chain articulation and a focus on differentiation, this subsector could lead a new phase of dynamism for the entire dairy sector.

Spain has 27 protected designations of origin and 4 protected geographical indications for cheeses, many of which are known only locally. Although both production and consumption have grown steadily in recent years, the sector still imports more cheeses than it exports, indicating a gap that needs addressing.