Photograph by Don Werthmann — Segovia Cathedral is the Gothic-style Roman Catholic cathedral located in the main square of the city of Segovia, Spain.
Photograph by Don Werthmann — Pre-Romanesque Church of San Miguel de Lillo, Oviedo, Spain.
Photograph by Don Werthmann — Each student was welcomed to their first week in Spain by a local homestay family in Segovia. Arrangments were made by the GEO Site Director. This type of apartment courtyard is common.
Photograph by Don Werthmann — A youngster plays with hand mirrors and sunlight in Sevilla, Spain, 1995.
Photograph by Don Werthmann — Parque del Retiro, Madrid, Spain, 1995.
Photograph by Don Werthmann — A grandmother and child in the Arab quarter of Lisbon, Portugal, 1995.
Photograph by Don Werthmann — Café Valladolid, Madrid, Spain, 1995.
Photograph by Don Werthmann — Sailors on their way to the navy docks, Lisbon, Portugal, 1995.
Photograph by Don Werthmann — Pedestrian street crossing in Oviedo, Spain.
Photograph by Don Werthmann — Street futból enthusiasts strike a pose in Tavira, Portugal, 1995.
Photograph by Don Werthmann — The newsstand/tobacconist, Lisbon, Portugal, 1995.
Photograph by Don Werthmann — View over Lisbon, Portugal, 1995.
Photograph by Don Werthmann — Neimeyer Center, Avilés, Spain.
Photograph by Don Werthmann — Window cleaners on Torre Iberdrola, Bilbao, Spain.
Photograph by Don Werthmann — Colossal oak barrels used in the hard cider aging process at Viuda de Angelón, Nava, Spain
Photograph by Don Werthmann — All natural hard cider quality test that oxygenates the product to replicate the pour at the table.
Photograph by Don Werthmann — The cider maker performs a quality check before committing bottles to labeling and shipment. Viuda de Angelón, Nava, Spain
Photograph by Don Werthmann — Queseria Francisco Bada's backyard, where Cabrales Blue Cheese [Denomination of Origin] is made with unpastuerized cows milk.
Photograph by Don Werthmann — Relatively fresh rounds of Cabrales Blue Cheese are initially dried in low-warmth air conditions for a few weeks in the queseria. The natural blue mold emerging on the cheese surface is penicillin.
Photograph by Don Werthmann — Cave-aged Cabrales Blue Cheese resides for months in the consistent humidity & temperature of this 1,000-meter long natural cave. The cave has been utilized for at least five generations of the Bada family. The cave spaces are shared amongst a small number of cheesemakers in the village of Tielve. The use of the cave easily reaches back to the Roman Era, and most likely even prior to that time period.