Description
This is an aged cheese (180 days minimum) made from the milk of Manchega sheep that it is coated in rosemary (without the rosemary will be a Manchego). It has the typical Manchego consistency that during the curing time picks up just this amazing aroma of the rosemary, adding an extra depth of flavour that complements the nutty sweetness.
The cheese should be left to warm to a temperature of nearly 18º C before serving, as it is best eaten at this temperature. Enjoy with a light fruity red wine and with something more fresh and smooth, like grapes or some quince paste.
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