Roquefort's full-bodied, sharp and fruity Spanish cousin; every family's got one. Raw milk is taken from sheep grazing in the mountains of La Mancha and used for an exceptionally rich and aromatic version of the classic blue. Blue-green veins shoot through firm, moist, ivory paste. The finish packs an eye watering mineral zing, which lingers happily with the sheepy, barnyard aroma. Best enjoyed with a swirl of sherry - that's 'Vino de Jerez' to you, Senor.