bars sharp thin
magnifying glass thin
heart thin
Rich, nutty and made to linger.
Give the cheese selection a stronger final note. Six months of maturation build a deep, rounded flavour, where toasted undertones meet a distinct savoury intensity and a long finish.
It is bold enough to create contrast, yet balanced enough to invite another taste. Membrillo brings out its sweeter nuances, roasted almonds strengthen the nutty depth, while pickled onions or piquillo peppers add a bright, appetising counterpoint.
Break the cheese into rustic pieces and serve it with quince paste, salted Marcona almonds and aromatic honey. Pickled shallots, preserved figs or piquillo peppers provide a bright contrast to its mature, savoury character.
Thin shavings bring depth to roasted beetroot, grilled aubergine and warm mushrooms finished with sherry vinegar. Finely grated, it adds a fuller flavour to croquettes, gratins, stuffed vegetables and toasted sourdough.
For a warm serve, melt it over roasted potatoes with thyme, fold it into a tortilla filling or pair it with caramelised onion in a toasted bocadillo. Full-bodied red wine, dry sherry and dark beer all work beautifully alongside its concentrated flavour.
Pasteurised sheep’s MILK, salt, stabiliser (calcium chloride), rennet, preservative (lysozyme derived from EGG) and lactic cultures.
Rind: Preservative E235 and colour E172. Rind not edible.