Buenalba al Romero

Description

A magnificent semi-hard sheep's cheese with young rosemary leaves At an early stage of making this cheese, crushed leaves of fresh rosemary are added to the sheep's milk, giving the cheese the spicy aroma of the meadows of La Mancha. The cheese is made from raw sheep's milk and aged for about 4 months Flavour profile Base: the rich, deep taste of sheep's milk with a characteristic sweetish note Accent: the piney, spicy shades of rosemary penetrate deep into the cheese paste, creating a refreshing contrast with the milky softness Finish: a long, noble aftertaste with a light herbal accent of rosemary, which makes the whole composition complete and complex. Buenalba al Romero was created for those who value detail. It will be an impeccable centrepiece on a cheese board, especially surrounded by Light floral honey or fig or grape confiture Extra-class olive oil and fresh baguette Light white wines or sherry, which will underline the herbal bouquet We cut it from a whole wheel per 100 g