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  • The montaditos are pleasingly large but go down best with cheese atop their bread - even oil-cured anchovies failed to make an impression on such a dense starch - but the smaller bocadillo sandwich rolls are uniformly stellar, particularly a pairing of chorizo with idiazabal, a more intense cousin of manchego.

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  • they have *ahem* idiazabal kept my sobriety in checkFor the most part, the wines we tasted were good.

    Archive 2006-05-01

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  • Cylindical cheese from Spain with a strong odor, mild spicy taste, though at once balanced and intense, made from the milk of certain sheep breeds especially Lacha (Latxa) and Carranzana. This cheese has a hard rind covered in light yellow and/or gray mold. Aging duration is deemed crucial: never less than 90 days.

    January 20, 2009