manchego
Spain. The King of Spanish ewes milk cheese? Hard and dry. Smooth and creamy. Only unpasteurised milk from La Mancha sheep must be used. In the summer the sheep graze on dry barren plains, where there is a constant search for food. Slightly salty. Distinctly firm and dry cheese, yet rich and creamy. Great served with quince jelly and in fine slices as 'tapas'.

manchego

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