This cheese hails from Castilla y León in Spain. [more...]
The area is lush with herbs like rosemary, lavender, sage, thyme, and oregano. The resulting unpasteurised ewe's milk cheese is spectacularly good.
A silky-textured cheese, with an elegant bitter herb finish from its cardoon thistle rennet. What's more when you cut into it, you're treated to a surprisingly oozy cheese wth a silky texture and earthy flavour.
As it comes to room temperature, it gets more oozy. This isn't just a camembert or brie - it's really something else!
Suitable for vegetarians.