Manchego has become such a popular cheese worldwide that its production is increasingly industrial. Nutty, herbaceous, sweet and savoury at the same time, and more complex than mass-produced Manchegos. It has a buttery, lanolin scent.
This is produced by the Parra family Organic who also own vineyards in La Mancha in Central Spain, all production is certified organic. They use milk from their own herd of heritage breed black ewes, hence the name La Oveja Negra which translates as Black Sheep.
This is a semi-curado Manchego which means it is aged for only 3 – 6 months. This makes a relatively younger cheese and as such it is more moist, less hard than the fully matured version though it is still a hard cheese.