Queso Iberico
This spanish hard, oily cheese from central Spain is made from a mixture of cow, sheep and goat’s milk, which is reflected in its mild yet tasty flavour. Sometimes Queso Iberico is mistaken for Manchego. The affinage usually takes from one to six months. It is a table cheese but is easily gratable and grilled. Excellent for cooking or eating, and goes well with Spanish red wines.
Milk: cow, ewe and goat milk
Texture: hard
Fat Content:45%
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_e.png?x-id=3a85f052-f281-450b-86d6-c5acb678e9b9)
