The History of Mixed Spanish Cheese 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 […]
A Foreigner’s Guide to Mixed Spanish Cheese Read More »
History of Sheep Cheese Our gallivants through the pastures of the Iberian countryside now turn our gaze from the quiet and inert cow (vaca), and the rambunctious goat (cabra) 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
A Foreigner’s Guide to Spanish Sheep Cheese Read More »
Growing up in Florida during the 1970’s and 1980’s I rarely, if ever, saw 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
A Foreigner’s Guide to Spanish Goat Cheese Read More »
Most American’s 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 true
A Foreigner’s Guide to Spanish Cheese: Introduction Read More »
Editor’s Note: A few month’s ago, we were contacted by a passionate Portuguese emigrant, living in Connecticut, who longed to share stories about the foods, wines and culture of Portugal. And having stumbled across Catavino, she felt it would be the perfect location to place such stories, a request we couldn’t refuse. Sonia Andresson-Nolasco is
Portuguese Traits Distinguish Connecticut Immigrant from Neighboring Vineyards Read More »
Our journey through the world of traditional tapas began with the mighty tomato and led us to the robust potato. We now find ourselves returning once again to Spain’s favorite bread-topping condiment – the almighty tomato. Pan con Tomate (aka Pa amb Tomàquet or Pan a la Catalana) is one of the most popular and
Tradition Meets Modernity: New Ideas for Old Tapas (Part III: Pan con Tomate) Read More »
Portugal, like most southern European countries, is no stranger to the almighty espresso. In fact, café is so ingrained into the Portuguese lifestyle, culture and history that without this dark and robust beverage, the country would most certainly come to a complete halt – or at least a short metaphysical pause. In part, this passion
Portugal’s Coffee: A Sumptuous and Delectible Treat Read More »
If you’ve lived in Spain for any stretch of time, you’ve most likely become mildly addicted to their vast array of oranges, clementines, and mandarins available in the cold, wet winter months. Sitting regally in our blue glazed fruit bowl is a small mountain of round orbs, packed with enough juice to satisfy the deepest
Ultimate Guide to Spanish Oranges: The Delicious Backbone of the Mimosa Read More »
Recently, a friend of ours Raymond Magourty, was given the opportunity to work the harvest for a Mas Doix, a prestigious wine producer in the town of Poboleda who’s recent Parker Points have elevated it in popularity, is located in the Priorat. With his background in wine, and desire to learn more about about the
Harvesting in the Priorat 2009: Wine Tourists, Wine Festivals and Grape Picking Read More »
In my two previous posts, we’ve explored Portugal’s most renown and cherished artisanal cheeses, learning the basic flavor profiles, as well as common Portuguese terms when buying and selecting cheese. (Read Part 1 and Part 2) Now it’s finally time to enjoy our delicious Portuguese cheese with some equally delicious Portuguese wine. For many of
Part 3: The Ultimate User’s Guide To Portuguese Cheese Read More »
Last week, we had the pleasure of enjoying some quality family time in the small mountainous town of Calonge, located north of Barcelona, southeast of Girona and not a stone’s throw from the sea. Perched on a terraced mountain at approximately 500 feet, our casa rural overlooked the dry bush valley, spotted with pine trees,
D.O. Emporda: A Mecca of Natural Beauty and Legendary Wine Stories Read More »
In Part 1 of “The Ultimate User’s Guide to Portuguese Cheese”, we covered the 2 self-created categories “A Lil’ Stinky But Smooth And Creamy and the “Not Too Soft, Not Too Hard And Not Too Stinky”. The last 2 categories highlight the “Hard, Rugged and Nutty” cheeses, as well as the “Refreshing”. However, you must
Part 2: The Ultimate User’s Guide To Portuguese Cheese Read More »
Like wine, cheese is an important and valued part of Portuguese cuisine and one that is typically overlooked by much of the world. Portugal boasts of various high-quality artisanal cheeses, which are primarily produced in the central mountainous and plateau regions using sheep’s and goat’s milk. The islands of the Azores are also famed cheese
Part 1: The Ultimate User’s Guide to Portuguese Cheese Read More »
A few years back, while staying at the Perxe casa rural in La Molina, we were privy to taste our very first Montsant olive oil made from the Arbequine olive. Sitting at a large wooden table with a loaf of bread, we dipped into the brilliant light jade colored oil, and as we brought the
The Spanish Arbequina Olive from DO Montsant: Storing, Serving and Tasting Olive Oil Read More »
My entire life has been surrounded by food. The rich smell of simmering meat and the pop of an uncorked wine bottle take me back to family gatherings spent huddled in the kitchen listening to heartfelt laughter among people I love. I equate food to family, to history and to culture. Here in Spain, I
The Gastronomical Bounty in Castilla y León: Asados, Embutidos, Quesos and More Read More »
