Welcome to Faraway Cheeses! Whether you’re curled up in bed, glued to your desk at work, or trying to ignore a professor in class, you’re about to take a quick vacation. No need to pack your bags, but come prepared with a curious appetite: You’ll be learning about some unfamiliar, tongue-twisting curds.
I just got back from a semester abroad in Latin America, a region perhaps best known for cheeses such as Argentina’s provoleta and Mexico’s cotija. However, when I became frantic and began furiously searching supermarkets for the cheeses I so desperately craved, I found a plethora of dairy I would never have imagined.
This unexpected discovery is the basis of this blog series: under-represented cheeses in unexpected countries.
With every post, Faraway Cheeses will focus on a country—probably one of the last that would come to your mind if someone asked you to name a cheese-producing region—and will highlight a number of traditional cheeses from this area.
Expect history, culture, and probably at least a little bit of drooling. Forget France and Italy—We’re going to be talking about countries from El Salvador to the Philippines, and many unfamiliar wheels and wedges along the way.