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>> This historic cheese is produced in the La Mancha region from pasteurized sheep's milk. It has a black grey or buff coloured rind with a crosshatch patter, the interior ranges from stark white to yellowish, depending on age. The aroma should suggest lanolin and roast lamb. The final cheese is usually smeared with olive oil and surface mould is removed. It has a number of holes and a mild, slightly briny, nutty flavor. It is sold at various stages of maturity. Country - Spain Region - La Mancha Fat - 27% |
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| Milk Type: | Sheep |
| Country: | Spain |
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
