This artisanal raw sheep’s milk cheese from Cuenca is hand rubbed with Ibérico lard and fresh rosemary and aged in its own cellar for eight months. Estanislao has been making the cheese for many years and it shows. This full-flavored cheese has a long finish that is enhanced rather than overwhelmed by the rosemary; it has no trace of bitterness or steeliness from the herbs. 2/6#

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