Spanish Fragrance: Oveja al Romero

Last week I was returning from Barcelona and was set upon taking home some authentic Spanish cheese.
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My History

First of all, welcome to The Cellar!

Upon embarking on this project it struck me that my history with cheese has been rather confined.  It has generally been restricted to mainly cheddars, hard Italian cheeses (of which I’ve never known the names) plus some common soft cheeses like feta, brie and camembert.

Last Christmas I did though treat myself with a selection of some new varieties, including recent favourites smoked cheddar and manchego, which acted as the catalyst for the site you’re reading now.  Nevertheless, I am going to start now with a blank board. From this day my list of tasted cheeses will be empty, ready to expand.

So on that note, I would like some recommendations.  Where should I begin?