Spain Week at ETW: Spanish Cheeses

spainHappy Monday – Buenos días! This week is Spain Week at ETW. On our way back to Chicago from Lisbon we took a stopover in Madrid where we ate some excellent food. However, we never put up any of our posts, and the blog was quickly taken over by our updates from Brazil. Since we are back in the US we figured it would be the perfect time to share our Madrid culinary adventures with you. Stay tuned for a new post about cuisine from Madrid every day this week. To get you started, you can check out some of previous Spain posts on ETW.

Spanish Cheese

Spanish Cheese (l to r) Montenebro, Ibores, Mahon Curado – by Tenaya Darlington

To kick off the week, why not learn all about Spanish cheeses. Though Manchego is the best-known cheese from Spain, the country has a huge cheese culture with hundreds of varieties. Catavino has a wonderful series on Spanish cheese that gives a crash course on the country’s diverse dairy offerings, divided into cow, goat, sheep and mixed-milk cheeses. The New York Times has a piece on Spanish cheese from the region of Asturias, though that is not the only place cheese is produced in Spain, and there is even a National Cheese fest in Trujillo, in the region of Extremadura.

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