Although made with the milk of the Manchega sheep in La Mancha, this cheese is disqualified from being called a Manchego because of what makes it attractive in the first place, its rosemary coating. The rosemary is not just a feast for the eyes it has a very definite impact on the taste of the cheese.
Rosemary is very common in the La Mancha landscape, so it is a natural accompaniment to this cheese. The pine-like fragrant flavor of the rosemary provides a great counterbalance to the rich sheep’s milk sweet nuttiness. The rosemary is slightly pressed into the rind of the cheese and over time provides the cheese with a complex herbal flavor pattern.
Have this cheese with some chorizo or dried fruits.