Manchego-style (6 months) Sheep's Cheese with Rosemary
This sheep's cheese is initially covered with rosemary and left to cure for two to three months. After this period, it undergoes an additional aging process, lasting up to six or twelve months, depending on the desired outcome. The result is a sheep's cheese with an intense flavour, deeply infused with the aroma and taste of rosemary.
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The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...