Article: Word slips out about Spanish cheese

Word slips out about Spanish cheese

By DOUG BLACKBURN

Albany Times Union

Sunday, March 23, 2003

The veil is lifting slowly on Spanish cheeses.

Some of the world's finest and most distinct artisanal cheeses are produced in the Iberian peninsula, but only the most ardent cheese lovers in this country are familiar with them.

That is beginning to change. Spanish cheeses are starting to gain shelf space alongside their French, Italian, British and American counterparts in specialty stores and supermarkets.

"If you talk to people about Spanish cheese, they'll look at you with a question mark," says Michel Bray, specialty cheese manager for the Price Chopper supermarket chain. "There are only a ...

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