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. But what a delight savory rosemary is, regardless of the official designation. The herb complements the entire complex herbal undertones of this extraordinary semi cured cheese. During the curing time, the cheese picks up just a little of the amazing aroma of the rosemary, adding an extra depth of flavour. It is still very much a Manchego flavour, but it is something more. Many people find it especially attractive to serve during the holidays. It can be paired with white wines aged in oak band sherry. Pull out of the refrigerator at least 1 hour before serving.
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