This Spanish artisan rosemary flavoured cheese is made from pasteurised milk characterised by the scent of wild plants, which the producer's own herd of sheep are fed with. Although it's not technically correct to call it Manchego because of its rosemary's coating, this cheese is made by Manchego cheesemaker Vega Mancha using exactly 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. It is still very much a Manchego flavour, but it is something more. This cheese is especially attractive to serve during the holidays. It can be paired with white wines or sherry.
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