Fodor's Expert Review Quesos García Filloy

If you're eating at Enruta, stop in to this cheese shop, which sells locally produced Salamanca cheese. The cheese is made with raw milk from local churra sheep, an Iberian breed. These cheesemongers have been making it for 60 years and, though they've modernized, they adhere to the principles of biodynamic agriculture. Try the semisoft cabra, best aged two to three months, and the firm viejo de oveja, best aged 9 to 12 months.