There is a story that, millennia ago, a Basque shepherd was working under the hot southerly wind. The night before, he had finished a lamb for his dinner and, today, he used the lamb’s hide to hold milk. He then trekked home — this all took place near the modern town of Eibar — and […]
Being part of Europe, the Basque Country naturally has flora and fauna similar to other parts of Europe. For example, as far as I can tell, there are no species of frogs unique to the Basque Country. However, just like the people themselves, the ruggedness and relative isolation of the mountainous region (along with some […]
Anyone who has visited the Basque Country knows how important cheese is to the cuisine of the Basques. Idiazabal might be the most famous, but cheese is everywhere in Euskadi. Meals often end with a plate of cheese and membrillo. Basque cheese was central to more than one of my visits to the Basque Country. […]
A colleague sent me this link for The Splendid Table, where they featured a story from The Perennial Plate, which follows Daniel Klein and Mirra Fine as they travel the world to explore how people eat and how their food is made. The most recent episode took them to Spain, where they made a stop […]
