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	<title>the cheese blog &#187; Spain</title>
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	<link>http://www.thecheeseblog.com</link>
	<description>How can anyone govern a nation that has 246 different kinds of cheese? -- Charles de Gaulle</description>
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		<title>El petitOt d&#8217;Alba</title>
		<link>http://www.thecheeseblog.com/2009/11/el-petitot-dalba/</link>
		<comments>http://www.thecheeseblog.com/2009/11/el-petitot-dalba/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 23:30:47 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=648</guid>
		<description><![CDATA[El petitOt d’Alba is an unpasteurized goats milk cheese made by Fromatgeria Mas Alba in Girona, Spain. The milk comes from Mas Alba&#8217;s own herd of goats.  The cheese has a natural, bloomy rind with some bluish mold. The interior is bright white. The taste is very fresh, with a slightly aged goat taste. There [...]]]></description>
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		<title>Quesos de Galicia</title>
		<link>http://www.thecheeseblog.com/2009/11/quesos-de-galicia/</link>
		<comments>http://www.thecheeseblog.com/2009/11/quesos-de-galicia/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 22:41:13 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=643</guid>
		<description><![CDATA[I recently did a quick visit to Madrid and Barcelona. While I didn&#8217;t have much time to do serious cheese tasting, where I had the opportunity I took it. This is not the best picture, but I was trying to be discreet. This was the selection of Galician cheeses at Taberna Maceiras in Madrid. The [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Caña de Oveja</title>
		<link>http://www.thecheeseblog.com/2009/05/cana-de-oveja/</link>
		<comments>http://www.thecheeseblog.com/2009/05/cana-de-oveja/#comments</comments>
		<pubDate>Mon, 11 May 2009 02:55:43 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[ewe's milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=389</guid>
		<description><![CDATA[Caña de Oveja is made in Murcia in southeast Spain from ewe&#8217;s milk by Central Quesera Montesinos. Caña de Oveja comes in a log and has a bloomy rind, which is somewhat ununsual for an ewe&#8217;s milk cheese. The cheese ripens from the outside to the inside, resulting in a gooey layer immediately under the rind, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Manchego, Garrotxa, and Valdeón</title>
		<link>http://www.thecheeseblog.com/2008/08/manchego-garrotxa-and-valdeon/</link>
		<comments>http://www.thecheeseblog.com/2008/08/manchego-garrotxa-and-valdeon/#comments</comments>
		<pubDate>Sun, 31 Aug 2008 23:48:23 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[blue]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=26</guid>
		<description><![CDATA[I was in New York for a quick break and stopped by one of my favorite restaurants Tia Pol. To end the meal, I decided on the small &#8220;plato de queso combinado.&#8221; There were three Spanish cheeses in the combinado: Manchego, Garrotxa, and Valdeón. The Manchego was pretty good. Manchego, typically from the La Mancha [...]]]></description>
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		<title>Capricho de Cabra</title>
		<link>http://www.thecheeseblog.com/2008/08/capricho-de-cabra/</link>
		<comments>http://www.thecheeseblog.com/2008/08/capricho-de-cabra/#comments</comments>
		<pubDate>Tue, 12 Aug 2008 10:15:26 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[goats-milk]]></category>
		<category><![CDATA[spiced]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=18</guid>
		<description><![CDATA[Tonight&#8217;s cheese was Capricho de Cabra. This is a Spanish goat&#8217;s-milk cheese, French Bucheron-style that is supposed to be comparable to chèvre. It hails from the Murcia region. The selection I had was dusted in finely ground green peppercorn. The cheese itself was typical goat cheese, but had a phenomenal creaminess. The texture was silky [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Garrotxa</title>
		<link>http://www.thecheeseblog.com/2008/08/garrotxa/</link>
		<comments>http://www.thecheeseblog.com/2008/08/garrotxa/#comments</comments>
		<pubDate>Thu, 07 Aug 2008 21:03:00 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=17</guid>
		<description><![CDATA[Today we tried Garrotxa (pronounced gah-ROTCH-ah), which is a goat&#8217;s milk cheese from the Catalonia region in northern Spain. It comes in small one kilo wheels and has a wonderful grayish, faint blue mold rind. The texture is semi-soft. The aroma is a bit light, as is the taste. I picked up some slight nut [...]]]></description>
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