The milk for Manchego Pasamontes is collected from five flocks of Manchega sheep that graze on natural pasture. The resulting cheese offers a bright acidity with savory undertones of earth and grass. As it ages, its paste assumes a deeper yellow color, and a crumbly, but never waxy, texture. The exterior of the cheese is pressed with a requisite basket pattern and then treated with an anti-mold solution that allows the cheese to breathe and develop a natural rind as it ages.
Traditional Rennet, Raw Sheep Milk