This lovely little cheese is made in La Mancha, in central Spain. It is derived from raw sheeps' milk and is aged for a year before it is sold. The cheese is rubbed with spanish oil and herbs and then soaked in solera brandy (or sherry) for nearly a week before aging. The cheese is firm and a bit crumbly with a nutty, raisiny quality that pairs well with slightly sweeter style white wines, or fruit-forward, medium-bodied reds. Try a spanish moscotel/gewurztraminer blend or anything made with the moristel grape.
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