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Category:Castilla-León cheeses: Difference between revisions
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The region’s cuisine is based on roast and cooked meats, most notably roast [[lamb]], [[black pudding]] ([[morcilla]]), legumes, the humble and great [[garlic soup]], and red, rosé, claret, white and sparkling [[DOP (Spanish)|DOP]] [[wines]]. It also produces [[pork]] and [[sausages]], especially Guijuelo [[ham]] and Cantimpalos [[chorizo]]. The [[cheeses]] are excellent, especially Valdeón.. | The region’s cuisine is based on roast and cooked meats, most notably roast [[lamb]], [[black pudding]] ([[morcilla]]), legumes, the humble and great [[garlic soup]], and red, rosé, claret, white and sparkling [[DOP (Spanish)|DOP]] [[wines]]. It also produces [[pork]] and [[sausages]], especially Guijuelo [[ham]] and Cantimpalos [[chorizo]]. The [[cheeses]] are excellent, especially Valdeón.. | ||
{{CheeseContactCats}} | {{CheeseContactCats}} | ||
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