Curat d’ovella

Tasting Notes

This version of Montbru's Curat d'ovella is made using raw sheep's milk to create a complex flavor profile. It touts the sweetness and tenderness of a ripened sheep cheese, with an underlying nuttiness and a drier paste that might get you thinking Manchego. Curat d'ovella makes a great substitute for Parmigiano Reggiano. It can be grated over pasta, thinly sliced using a cheese plane and sprinkled into salads, or simply enjoyed along with a little quince paste.

Pairing Suggestions

• Beef Carpaccio

• Jamon Serrano

• Quince

• Ines Rosales Tortas

• Wine = Garnacha