Similar to Manchego in look, taste and process, this firm cheese is made in Castilla Northern Spain from the milk of two types of sheep (Castellana and Churra). Having matured for only 1-2 months it oozesfreshness and has an elastic texture. It tastes of herbs and sheep in a subtle way and has a natural sweetness to it.
What with? Some hot crusty bread, olive oil for dunking, olives and sun-dried tomatoes – set the scene and pretend you're in Spain.
Or grate it! A real soup enhancer, good for omelettes or savoury pastries.