This Spanish artisan rosemary flavoured cheese is made from pasteurised sheep's milk, characterised by the scent of wild plants that the producer's own herd of sheep are fed with. Although it's not technically correct to call it Manchego due to its rosemary coating, this cheese is made by Manchego cheesemaker Vega Mancha using the same ingredients and techniques. Aged for at least 3 months, this cheese has an intense flavour with a pleasant rosemary aftertaste. The herb complements the entire complex herbal undertones of this semi-cured cheese, adding an extra depth of flavour during the curing time. It is still very much a Manchego flavour, but with an added twist. This cheese pairs well with white wines aged in oak and sherry.
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