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 …Full Story
Tag Archives: Food
Torrefacto and the Perfect Cup of Espresso
Have you ever sat down in a little corner shop in Spain and found out that the cup of espresso (café) you are sipping is not only delicious but the …Full Story
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 …Full Story
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, …Full Story
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 …Full Story
