Home to the tapa, Spain is also home of Cabrales, Manchego, Roncal and Zamorano cheeses. Each cheese with a lovely different character. My favorite of the moment is the Cabrales, a blue cheese from the mountains of Asturia. The caves naturally carved into the sides of the mountains hold a special culture of mold and bacteria that gives the Cabrales a spicy taste that hits you right on the back of you tongue. Cabrales is the cheese most often used in making the delicious cheese croquettes I spoke of yesterday.

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