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.