This isn't Spanish but we all need a good feta on occasion and this is one of our favorites. It's from a family farm in central Greece and is made with 80% sheep and 20% goats milk. It's then packed in beech barrels with salt for 4 months, which pulls the moisture out of the wheel of cheese and forms a brine.
This has the perfect balance both in texture and flavor. It's got some creaminess but will also crumble nicely. It's great on salads or we like to crumble it on a warm pasta dish with olives and tomatoes. But it also is great on it's own. Try it roasted in the oven until a little soft, drizzle with a good olive oil and serve with good crackers and a crisp white wine.