Published 2005
A long with the ubiquitous Manchego and the terrifically smelly blue Cabrales, some outstanding Spanish cheeses are finally making their way to a cheesemonger near you. Although it would take a whole book to do justice to the delights of Spanish cheese making, the ten quesos here are a good start. Look for them at a good cheese store or specialty food shop, or order them by mail.
© 2005 Anya von Bremzen. All rights reserved.
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