Say Olé to the Cheeses Of Spain

After decades of prohibition, the Iberian peninsula’s curd cache is spreading — and it’s so much more than Manchego

Say Olé to the Cheeses Of Spain

The central markets in spain’s rural countryside begin at the same time each day. Around 7 a.m., the sun makes quick work of drying the dew off the wild oregano, bringing with it a dusty heat that coats the thistles. Vendors bend the hinges of folding tables and erect tents to protect their heads from the midday burn. Some set up in town squares, others on the lawns of ancient monasteries crawling with vines.

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Fig-ure It Out

Successfully pairing cheese and figs for a sweet, savory masterpiece

Fig-ure It Out

Some would say that biting into a sweet, sticky, squishy fig has been a gastronomic pleasure since the beginning of time. Fig trees purportedly shaded Adam and Eve and provided them with their first hint of clothing. Archaeologists have found fig branches next to human remains that date from more than 7,000 years ago. Some scientists believe the fruit trees may have been among the first domesticated crops.

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