Cheesy Oats, de Espania

In honor of a friend’s recent visit to Spain (hi Kurt), I thought I’d try a Spanish cheese in my oatmeal. Specifically, Iberico, a blend of sheep’s, goat’s and cow’s milk. It’s a semihard cheese, with a dark rind, reminiscent of fish skin. The taste is…rural…earthy…even peasant. Let’s put it this way, you won’t find it at a wine and cheese party, because people who like that kind of cheese don’t give wine and cheese parties.

Setup: cup of vegetable stock, 1/3 cup oatmeal, couple glugs of vin exceedingly ordinaire, 1/4 cup Iberico, cubed.

Result: very good. The cheese melts but is ungracious about it, leaving little chewy knots of flavor. The strong barnyard flavor is exactly what is needed to offset the bland. A great way to use up the last of the Iberico.

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