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region: Asturias, SPAIN
type: blue, veined, crumbly
taste: strong, piquant
milk: raw milk, mainly cow's plus goat's and sheep's
aged: minimum 3 months
use: cheese tray, salad, or solo w / walnuts, bread, fruit & wine

More about CABRALES CHEESE.

region: Basque Region, SPAIN
type: smoked, semihard
taste: rich, nutty flavor
milk: 100% raw sheep's
aged: minimum 3 months
use: w/jamon and chorizo
crusty bread and
red Navarra wine

More about IDIAZABAL CHEESE.

region: Menorca, SPAIN
type: semisoft
rubbed w/pimenton
taste: buttery, tart, salty
milk: cow's
aged: 2-3 months
use: sandwiches, w/olive oil,
tarragon and black pepper

More about MAHON CHEESE.

region: GREECE
type: young, firm, crumbly
taste: tart, salty
milk: sheep's
aged: none, salt brine
use: cooking, salads,
w/olives and bread

More about FETA CHEESE.