IBERICO CHEESE (LB)

I was pleasantly surprised by how creamy this cheese is, even with that firm rind. The mix of three milks gives it a really unique, well-balanced flavor that worked perfectly on a charcuterie board.

The texture is what got me—firm enough to slice thin for a board, but it melts creamy on the tongue. That mix of three milks gives it a nutty, buttery finish that’s way more interesting than plain Manchego. Already planning a second wedge for next week.

I bought this for a tapas night and it was a hit—the blend of three milks gives it a richer, more complex taste than plain Manchego. It sliced beautifully and paired well with membrillo.