Parmigiano-Reggiano

A Foreigner’s Guide to Spanish Cheese: Sheep / Oveja (Part 4 of 5)

Friday, March 11th, 2011

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 eat and drink to […] Continue Reading →

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