The first Spanish cheese to obtain the DOP status, Roncal is made from the rich raw sheep's milk of the legendary Latxa and Aragonesa breeds of oveja sheep at the foot of the Pyrenees in Navarra. Though often (mistakenly) likened to Manchego, Roncal is more complex and piquant, with lanolin and butterscotch flavors and gamey, herbaceous notes. The hard ivory to yellow paste has a slightly grainy consistency.
Sold by each ~6 lbs.
