Andrew and I are addicted. Before I tell you to what, let me tell you the how and the why.
A couple weeks ago we spent a blissfully relaxing school week chaperoning English camp for a sweet group of 12 and 13 year old students. What? Being responsible for 43 moody teenagers and having a good time aren’t mutually exclusive? It’s true. Week Camp was run completely by a third party company. The camp counselors were entirely in charge of the little terrors throughout the week and us “chaperons” were left to our own devices from Monday at noon until Friday afternoon at 4pm (or better known as arrival and departure times for the bus ride).
Yes, these pictures were taken the middle of April. Cold spell!
Besides showing up for mealtimes in the dining hall, where we indulged in some of the best Spanish cuisine has to offer (think: french fries, country ham, potato soup, lentil soup, fish soup, ham and cheese pop-tarts, essentially anything the color light brown), our time was all our own. Our main teacher activities consisted of the lifestyle I imagine a Spanish pensioner having. Between feeding times, we took long, rambling walks, drank coffee at our favorite neighborhood bar, sat around and chatted in the sun, observed the locals, read and napped. Tough life, huh?
This brings me to the discovery we made on one of our treks to the tiny village (Coladilla is the name of the pueblo, if you’re interested) that was 2km down the country road from the tiny village (Vegacervera, León) we stayed in. Another practice that Spaniards avidly partake in, and that I personally respect and admire, is making, buying and appreciating local and artisan products. In Coladilla we were told that the local quesería (cheese factory) made some darn good cheese. Andrew and I are a little skeptical when it comes to cheese we haven’t tasted before though, seeing as some folks recommend cheese that is much too strong and stinky for our delicate palates. But, we decided to take the risk and bought two entire wheels of cheese (I never thought I’d ever buy that much milk fat at one time), lugged them the two kilometers back to our lodging for the week and let them ripen and breathe on the counter. It is important to know (and I just learned) that cheese breathes. Many times if the rind is still on the entire wheel, it is perfectly fine to leave at room temperature, just don’t leave it in plastic. Because, if it breathes, well, it also sweats. If you do decide to refrigerate it for the stench factor (it can get pretty stinky, however mild the cheese is that you buy) don’t put it in a plastic bag either. Once you’ve sliced it, wrap it in parchment paper. This is all according to a reliable source. Oh, the things I’ve learned in Spain.
Once back to Laredo, we waited a couple of days to “cut the cheese.” Haha, I just chuckled out loud typing that sentence. But, really, our diet of light brown called for a purge of sorts once back in our own kitchen.
I guess you’ve figured out that we’re addicted to the artisan cheese made with local cow’s milk from Coladilla. It is quite scrumptious if you ask us. It isn’t too funky, not too mild and plenty creamy for our persnickety cheese tastes. It makes my cheeks pucker just a little every now and then from its sharpness. It’s good. It is part of our before-meal snacking time. A torn piece of crusty bread and a glass of red wine make it even more delicious. Eat it with a sliced apple. I’m sold.
The second wheel we gave to some friends, but now I’m wondering if that was such a smart idea (except it probably was, for my waistline).