picked up four spanish sheep's milk cheeses on a clearance deal and i'm either sitting on a goldmine or i just bought a bunch of grocery store cheese with fancy labels?
first is a vega sotuelamos al romero, aged sheep cheese with rosemary on the rind. it's covered in world cheese award stickers which is either a great sign or the cheese equivalent of a movie poster with too many quotes on it. anyone tried this before?
then an entrepinares castellano viejo. i looked them up and apparently they're one of the biggest cheese producers in spain. has an I.G.P. seal on it but i'm not sure if that actually means much coming from an industrial operation or if it's just a label.
and two el atrio manchegos, one curado one semicurado. both have the D.O.P. seal and that little casein tag from the regulating council. i always assumed D.O.P. meant it's good but is that more of a baseline certification than a quality indicator?
planning to do a side by side with the two manchegos. any tips on what to expect taste-wise between the semicurado and curado? and for the rosemary one, what would you pair it with?
by bagtik