For years the government of Spain did its best to suppress small-scale cheesemaking, one of the traditional products that now does much to burnish the image of Spanish food around the world. But scofflaw dairies kept the craft alive, I explain in a new Cato post based on an Atlas Obscura account (“Franco had imagined large, industrial operations. Instead Spaniards enthusiastically supported small, black market cheesemakers.”)

Filed under: eat drink and be merry, small business, Spain