Finnish fish is primarily rainbow trout and baltic herring, but also freshwater fish from inland waters, sourced from thousands of lakes.
Influences on fish dishes come from Sweden, the Baltic Sea region, Russia, and the Atlantic
Traditional Finnish meat dishes are primarily made from pork and beef, though poultry is becoming increasingly significant. Game meat, hunted in Finland's vast forests and lakeside areas, also plays an important role. In the northern region of Lapland, reindeer is the key livestock.
Finnish meat production supports the legacy of traditional dishes like pork stew (läskisoosi), Karelian stew (karjalanpaisti), and meatballs.
Spain is home to a rich tapestry of cheeses, each reflecting the unique geography, climate, and cultural heritage of its region. Spanish cheeses range from soft and creamy to hard and aged, made from cow, goat, and sheep milk—or blends of all three.
They are often enjoyed with crusty bread, cured meats like jamón ibérico, and Spanish wines such as Rioja, cava, or sherry. Whether you're indulging in a tapas spread or crafting a gourmet cheese board, Spanish cheeses offer something for every palate.
