Sheep cheese with black garlic

La Leyenda’s black garlic sheep’s milk cheese combines the rich, slightly piquant taste of Spanish sheep’s cheeses with one of the most intriguing Mediterranean ingredients.

Black garlic acquires its dark color and unique character through a long aging process. Instead of the pungency of fresh garlic, it offers sweet, caramelized, slightly balsamic, and umami-rich flavors—which pair exceptionally well with the nutty, full-bodied taste of aged sheep’s cheese.

The dark veins of black garlic running through the cheese are not only striking but also give every slice a slightly different character.

It is exciting on its own on a cheese board, but also pairs well with Serrano ham, toasted bread, roasted vegetables, and is definitely worth trying in a gourmet sandwich or burger.

Finding a wine pairing is also easy: a Tempranillo or other dry Spanish red, a fuller-bodied white wine, or even a dry sherry works beautifully with it.

Tip: It is recommended to take it out of the refrigerator 20–30 minutes before serving so that the complex aromas of the sheep’s cheese and black garlic can fully emerge.

Milk: pasteurized sheep’s milk
Origin: Castilla-La Mancha, Spain
Aging: 4–5 months