口感層次：圓柱型，外皮包覆滿滿的迷迭香，不能吃，食用的時候切除即可。象牙色光滑的內芯，熟成結晶化的顆粒口感， 具有濃厚迷迭香的香草氣味，巴西豆的香氣，還有焦糖般的甜香，後味帶烤羊排的氣味，和黑胡椒般的鹹香，是乳酪板不可缺少的主角。

賞味方式：最佳的開胃點心，冷食配蘇打餅乾或麵包、新鮮沙拉、水果就是美味，適合熱食增加料理的風味，製作三明治、漢堡、披薩、義大利麵、焗烤等色香味俱全的美食。乳酪板Cheese board搭配黑麥啤酒，厚重一些的白葡萄酒或紅葡萄酒，甚或是白蘭地或威士忌等烈酒，都是讓賞味更愉快的選擇。

保存方法：由於含水量極低，非常容易保存。購買開封後，用保鮮膜或防油紙包妥低溫冷藏，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Brebis au Romarin (Al Romero):Manchego al Romero a firm, nutty sheep''''s milk cheese from Castilla La Mancha, cured in rosemary, this cheese is made only from the whole milk of Manchega sheep. The rich, semi-firm product is aged in natural caves for a minimum of 10 months, which imparts a zest and exuberant flavor. The coating cannot be eaten and should be cut away. The rosemary on the cheese will allow you to create a nice combination with a red wine.