Tag Archives: Cheese

A Foreigner’s Guide to Spanish Cheese: Mixed/Mixto (Part 5 of 5)

Our journey has taken us through mountainous terrain and spacious pastures; it has introduced us to the sprightly goat, the demure cow, and the helpless sheep. We have also eaten some of the most amazing cheeses produced in the world today. Our final gaze turns to those cheeses produced from a combination of two or…
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A Foreigner’s Guide to Spanish Cheese: Sheep/Oveja (Part 4 of 5)

Our gallivants through the pastures of the Iberian countryside now turn our gaze from the quiet and inert cow (vaca) to the timid and vulnerable sheep (oveja). I might even say that I am thankful for the animal’s reputation of stupidity – follow the shepherd and eat and drink to your heart’s content for the…
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A Foreigner’s Guide to Spanish Cheese: Vaca/Cow (Part 3 of 5)

Traversing the craggy mountaintops and mountainsides of the Iberian terrain we descend to the lush, green pastures of the mountains and valleys of (predominantly) Northern Spain. Our gaze turns from the agile and energetic goat (cabra) to the more docile and passive cow (vaca). They graze primarily on the stretch of land that extends from…
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A Foreigner’s Guide to Spanish Cheese: Cabra/Goat (Part 2 of 5)

Growing up in Florida during the 1970’s and 1980’s I rarely, if ever, saw a cheese from an animal other than a cow. Our refrigerator was full of Cheddar, Swiss, and Jack cheeses but nary a cheese from any other animal.  I suspect that most people living in the U.S. during that time were experiencing a similar…
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A Foreigner’s Guide to Spanish Cheese: An Introduction (Part 1 of 5)

Most Americans familiarity with Spanish cheese lies somewhere in the realm of understanding of Spanish wines a decade ago. Ask anyone then to name a Spanish wine and the response was invariably, “Rioja.” The undisputed Queen of Spanish cheese, Manchego, would likely be the response to the same question today regarding cheese. Are you a…
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