Oveja al Romero

This pasteurized sheep's cheese is encased in rosemary as it ages over a year. While the rind is beautiful and fragrant, it is not edible after infusing the cheese. The firm, rustic interior has deep herbal notes that is well-balanced with fruity notes and an almost meaty quality. 

Grate into your favourite recipe for extra depth of flavour, or on a board with marcona almonds, cured meat, and quince jam.