Ibérico cheese is beautifully balanced, full of flavor but with a very mild sharpness. We find that it is very approachable to even cheese novices. It is over half cow's milk, lending a smoothness that adds nuance to the bright, tangy flavors of the other milks. It is medium cured, with a firm bite. We enjoy it sliced in wedges, paired with fruit or a slice of membrillo quince preserve.

Ibérico cheese comes from La Mancha, the home of Spain's famous Manchego cheese, and it shares the bright complex flavor and signature crosshatched rind. Whereas Manchego is made of 100% pure sheep's milk, Ibérico adds the smoothness of cow's milk, and the acidity of goat's milk. The result is an approachable little brother to the more intense flavor of Manchego.

La Mancha is vast and arid, a place where herds of sheep and goats forage among the thistles and rosemary for sustenance. To this day, traffic is often stopped on country roads by shepherds leading their animals across to graze nearby. This fragrant diet and life of exercise creates a flavorful, rich milk - the secret to Ibérico cheese's complex taste.

We recommend allowing your Ibérico cheese to come to room temperature before it is served, better to enjoy its full flavor.