Manchego cheese with rosemary

Specific characteristics:

• Milk type: Pasteurized or raw milk from Manchega sheep (depending on the version), native to La Mancha.
• Aging: Minimum 6 months, which gives it a firm texture and intense flavor.
• Texture: Firm, compact, slightly grainy when cut.
• Flavor: Intense, savory and persistent, with the unmistakable herbal and aromatic touch of rosemary that penetrates the rind and delicately infuses the cheese.
• Aroma: Balanced between evolved lactic notes and herbal nuances from the rosemary.
• Color: Ivory with natural rind covered in dried rosemary leaves.
• Rind: Natural, covered with rosemary (not edible), which preserves and perfumes the cheese during aging.
• Format: Pieces of 850 g, 1,650 kg, 3,250 kg.
• Origin: La Mancha, Spain – traditional artisan production.