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Rosemary on the rind. The Spanish countryside in every cut.
A fragrant coat of rosemary opens the door to a smooth sheep’s cheese with gentle sweetness and aromas reminiscent of the Spanish countryside. Creamy yet unmistakably Mediterranean, it turns a familiar cheese selection into something far more evocative.
Rosemary wraps the rind in fragrance before the cheese is even cut. Inside, pasteurised Spanish sheep’s milk creates a creamy texture and mild sweetness, while the herbs evoke sun-warmed hillsides and wild Mediterranean vegetation.
Its maturation begins at 60 days, giving the cheese enough depth to carry the rosemary without losing its smooth, welcoming character. The aromatic rind creates a distinctive presence on the counter and gives every cut an immediate sense of origin.
Serve it with roasted almonds, olives, grapes or quince paste. It also pairs beautifully with honey, rustic bread and cured meats, or brings an aromatic Spanish accent to salads, warm tapas and cheese boards.
Pasteurised sheep’s MILK, rennet, lactic cultures, stabiliser (calcium chloride), salt and preservative (lysozyme derived from EGG).
Rind coated with lard and rosemary (<2%). Antifungal preservative: E235.