Sheep cheese with black olives

Sheep's milk cheese and olives are both staples on the Spanish table – with this cheese, La Leyenda has simply brought the two together.

Produced in Castilla-La Mancha, this pasteurized sheep's milk cheese is aged for 4–5 months and infused with black olives. The rich, slightly nutty character of the sheep's milk is complemented by the salty, Mediterranean taste of the olives, while the cheese’s texture is pleasantly firm yet not yet hard. The producer aptly describes this pairing as an "authentic Spanish taste."

It requires no special preparation: cut into cubes, it makes a great tapa on its own, but it also works well alongside serrano ham, fuet, picos, and a glass of red wine. It is also worth trying crumbled into a salad or sliced thinly with tomatoes, roasted peppers, and a drizzle of good extra virgin olive oil.

Tip: take it out of the fridge 20–30 minutes before serving – the character of the sheep's milk cheese and black olives comes through much better at room temperature.

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

Ingredients

Ingredients: sheep's milk cheese 95% (pasteurized sheep's milk, salt, stabilizer: calcium chloride, rennet, lactic acid starter cultures, preservative: lysozyme (from egg)), olive cream 5% (black olives 4.7%, extra virgin olive oil, thyme, oregano, salt). Rind is not edible.