Hard & aged Sheep’s milk

Manchego

Manchega sheep, La Mancha scrub, and a rind patterned by esparto grass.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made only from the milk of Manchega sheep grazing the dry La Mancha plateau. The herringbone pattern on the rind is a fossil of the esparto-grass belts wheels were once pressed in; the wavy top and bottom come from the wooden boards.

*Semicurado* at three to six months is nutty and supple; *curado* and *viejo* dry out and turn sharp, caramelly and lanolin-rich. Do not eat the rind.

Tastes of

lanolin toasted almond caramel a tangy finish

Put it next to

Rioja Quince paste Marcona almonds Fino sherry