Quesos de oveja anchoas

This pressed Spanish cheese made with ewe‘s milk is similar to a Manchego, but has a different production process during which flavours are injected. For this cheese, it’s a Cantabrico anchovy paste (3%). These anchovies are the most widely known for their quality, recognised and enjoyed around the world. They have reddish flesh, an intense aroma and a fine texture. This creates lovely brown marbling along with salty and marine notes for a flavourful, one-of-a-kind cheese. The creamy, melt-in-the-mouth texture develops during 4 to 5 months of ripening. Cut into thin slices and enjoy with an aperitif.