I love cheese in all its forms but one of my favourites is a hard, mature variety made with sheep’s milk. It’s called El Valle Artesano and I buy it from a butcher called Fernando in the market in Algeciras
It might seem odd to buy artisanal cheese from a butcher but he sells all sorts of unusual products, from wild rabbit to farm-made sausages. The cheese isn’t cheap and retails at around 15 Euros a kilo. But it is worth every cent. It’s quite fatty, so you can’t overdo it for fear of pushing your cholesterol through the roof. But hey, health warning’s aside, what’s life without food like this?
You can eat this cheese as it comes. It’s got a firm, slightly crumbly texture and a strong, rich flavour that bites the palate. Washed down with a glass of Rioja, it’s a tapa from heaven.
But good as it is straight from the butcher, I like to tinker with my market purchases. This time, I soaked the cheese in olive oil and added some garlic and fresh rosemary for extra depth. Served with some crusty bread and a glass of Rioja, it’s as good as it gets.
Sheep’s milk cheese in rosemary and garlic oil
Mature sheep’s cheese
Extra virgin olive oil
Five cloves of garlic
Fresh rosemary
Cut the cheese into thick triangles and place in layers into a deep dish. Over each layer sprinkle slices of garlic and rosemary sprigs. It’s best to crush the rosemary leaves a little as this helps releases their flavour. Cover the cheese with oil and leave it at least overnight before eating. You can keep this for several days as the oil will keep the cheese moist and fresh.
