Part two of the Picos crossing. Chus and I are pushing deeper into the high mountains - ascending slowly into the pass. This is where things start to get serious. The gravel track narrows and winds higher into the range, and before long, we encounter our first full-width snow drifts crossing the trail. They hint at what’s coming. The altitude is climbing fast, and so is the difficulty. There’s no one out here. Just two 4x4s, some shovels, and whatever momentum we can build. This is where the cro

In the misty heights of Spain’s Picos de Europa, cheesemaker Encarnación Bada makes her way through the damp, stone-walled caves where her family’s Cabrales cheese has been maturing for generations. | Reuters