Firm. Complex. Tangy.

Origin: Spain, Andalucia

Style and Texture: Firm

Milk: Ewe

Milk Treatment: Pasteurised

Rennet: Traditional

Drinks: Sherry, madeira, red wine

Complement with: bittersweet figs, buttermilk crackers

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Born high in the mountains of Sierra del Cadiz, Grazalema is artisanally crafted from Payoya sheep that are indigenous to the area. The wheels are matured for a minimum of 5 months (but often much longer than that). During the long maturation, they get covered in ibérico lard and wheatgerm which hugely contribute to the final flavour of the cheese: it is definitely complex, nutty and caramelly with a pronounced brininess and zing. Enjoy with Madeira or sherry.

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