Rosemary sheeps’ milk cheese - Made from Manchego sheeps’ milk and traditionally aged for 6 months. The flavours of sheep’s milk and rosemary blend together. The firm interior has aromas of the fresh herbs with a rich, deep pepperiness to it. It is a bit dry in texture and slightly nutty and piquant. It is officially not a "Manchego" cheese and does not have DOP status because of the rosemary, but it has the same exact characteristics and comes from the same sheep`s milk.
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|Ingredients||Pausterized sheep’s MILK, cheese cultures, calcium chloride, LISOZYME (from egg white) coagulant and salt. Lard and rosemary. Not edible ring|
|Curing Time||6 months|
|Storage & Care||Keep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.|