Sheep's Milk Cheese

One of the last small-batch, natural-rind Manchegos in production, the cheesemakers at Sierra la Solana age these wheels a minimum of 6 months to best develop the flavors of the milk. The sheep’s unique diet of grasses, grains, and olives from the groves in which they graze results in a perfectly balanced and  complex flavor, carrying notes of buttered toast and green almonds. 

A toothsome and caramelly sheep's milk cheese from Catalunya, Ombra is much more than the smaller format Manchego it resembles. Made by legendary Spanish cheesemaker Josep Cuixart, this cheese has a hint of the crystallization so sought after in aged dutch cheeses and Parmigiano. Notes of wool, toasted walnuts and butterscotch add up for a savory & sweet combination that calls out for a red wine with some spice or even oxidative wines.