Sheep cheese aged in a rosemary and thyme crust

Quesos Corcuera has been making cheese for over 75 years in La Puebla de Montalbán, located in the province of Toledo. Founded in 1947, the family-run cheese workshop still relies primarily on raw materials from local dairy farms, and its range features not only classic Manchego but also a prominent selection of sheep and goat cheeses, as well as various flavored specialties.

This special semi-hard, aged sheep's milk cheese is made from 100% pasteurized Spanish sheep's milk, with its rind coated in rosemary and thyme. These two Mediterranean herbs give the cheese a distinctive appearance at first glance, while their aromas beautifully complement the natural, slightly piquant flavor profile of the sheep's milk.

The interior of the cheese is light-colored and firm, yet has a pleasantly supple texture. Its flavor is moderately intense: the fresh, slightly tangy character of the sheep's milk is accompanied by herbal, spicy aromas, with the subtle Mediterranean scent of thyme appearing alongside the more assertive, resinous notes of rosemary. It is not an overpoweringly spicy cheese – the herbs enhance rather than overwhelm the cheese’s own flavor.

Excellent for a cheese board, served alongside olives, almonds, and other Mediterranean bites. It pairs well with white wine, dry rosé, or a lighter red wine, but it also makes a great tapa on its own with a few drops of high-quality extra virgin olive oil and fresh bread.

Milk: 100% pasteurized sheep's milk
Rind: rosemary and thyme
Character: moderately intense, aromatic, herbal
Origin: La Puebla de Montalbán, Toledo, Spain