This Spanish hard cheese is typical of those once traditionally found in many parts of Spain where mixed herds of dairy animals were common, and the ratios of milk type used in cheesemaking constantly altered according to seasonal availability. Each milk type brings its benefits to the cheese – cows’ milk provided the volume, goats’ milk brings a lingering piquancy, and ewe’s milk provided a rich buttery texture.
With a similar appearance to Manchego, Iberico has an open texture, with sweet / savoury flavours and hazelnut aromas.