Cadí cheese, rather similar to Edam, is made from the milk of cows grazing in the high pastures of the Pyrenees Mountains of Spain. Unique for Spanish cheese (most of which is made from sheep's milk), Cadí 's cheese employs making techniques generations old from the milk of the small herds of farmers who are part of the Cadí cooperative. The cheese is mild but distinctive in flavor and texture, and is great for snacking, sandwiches, for cooking, and in salads.