A flattish, round, semihard cow's milk cheese from a celebrated cheese-producing area in the north of Spain. (PDO).
Cantabria is a region of northern Spain on the coast, tucked between the mountains and the sea. The cuisine of Cantabria is not much mentioned but good local dishes, made with fresh local produce, include cocido montañés, sobaos pasiegos, mistela and aguardiente de orujo from Liébana.
Grey chanterelles. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
Black chanterelle or horn of plenty. A wild mushroom which should be cooked.
