One of Spain's most popular foods. If you have yet to try it, wait no longer! It has the pleasant balance of flavors that endear so many to sheep's milk cheese: sweet, nutty, and buttery, with some sheepy notes. Robust but not strong. Its texture is dry and compact, with many small eyes; the embossed rind has a thatched pattern, remaining from the days when the curds were drained in basket-moulds made of woven straw. Customarily served with quince paste ( Membrillo), Spanish almond, and Jamon Serrano. Made in La Mancha in Central Spain; pasteurized and aged for 3 months.
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