Aroma: characteristic of sheep's milk, slightly nutty
Flavour: aromatic, sharp, spicy
Texture: isolated holes
Ripening period: min. 9 months
Comments: This Manchego was crowned the 2012 World Cheese Champion – in other words, the best unpasteurized cheese in the world and the best Spanish cheese. Although the rind can be eaten in theory, it is not recommended as it is dipped in olive oil.