"The Flavor of the Encounter"…. This encounter is the meeting of Porter Ale with El Piconero's wonderful sheep's milk cheese. This cheese is made solely from the milk of the La Mancha region. Aged for at least 4 months, this unique product has an abundance of warm, rich flavors, with beer and cheese in perfect balance, but does not display marbling or any other visual evidence that beer is present.
This cheese is made exclusively from sheep's milk (Latxa race of the farm's pastor), rennet, milk, enzymes and salt. The cheese is aged a minimum of sixty days. It has a natural rind, and is soft and pale yellow in color. Idiazabal Natural has an homogeneous cut with almost no eyes. Its texture is more elastic and firm. It has a penetrating smell reminiscent of sheep’s milk, and an intense flavor with soft spicy notes. The aftertaste is persistent and pronounced.
Hard, raw sheep's milk cheese matured in syrah wine.
The first Spanish cheese to be designated with a Denominacion de Origen, this cheese is named after the valley where it is made. Made with a mixture of raw latxa and rasa sheep’s milk, it has a robust, slightly sharp flavor, and a buttery texture. Try melting it over green vegetables.