¡España!

Spain, stretching from the Pyrenees Mountains to the Strait of Gibraltar, influenced by the Romans who planted many of the olive groves that are a part of their gastronomic culture, the Muslims who invaded from Morocco and the Basques who’s origin is unknown. Their cheeses are legendary with Manchego (from La Mancha) being the most well known. An uncooked, pressed cheese, Manchego must be made from the milk of the Manchega sheep and is aged anywhere from 2 months to 2 years. From the area of Asturias in northwest Spain comes Cabrales, a spicy blue made from unpasteurized cow’s milk. Cabra al Vino Rosso from Murcia, is a semi-firm goat cheese. Aged in caves for 30 days, it is then soaked in wine made from the Mouvedra grapes. And lastly, Oveja al Romero is a sheep’s milk cheese aged in rosemary. All amazing cheeses from an amazing country!