This beautiful, smooth sheep’s milk cheese is aged in knotted cheesecloth, forming its unique servilleta shape. Cheesemaker Enric originally created this cheese to resuscitate a rare and native breed of sheep.

Malvarosa is a snackable Spanish sheep’s milk cheese with an intensely buttery, caramel-like profile that makes it sweeter and less gamy than its cousin Manchego.

Malvarosa® is a semi-firm cheese made using pasteurized sheep's milk in the Valencia region of Spain. Valencian cheesemakers started producing this cheese to save the virtually extinct local breed of Lacaune sheep.

This farmhouse cheese from Valencia is made from the milk of a rare breed of sheep called Guirra. Firm, smooth paste has buttery flavors with notes of caramel and toasted nuts, balanced perfectly with a glass of Rioja.

Malvarosa is a pasteurized, semi-firm, sheep’s milk cheese made in a Manchego-like wheel, then aged a minimum of three months. The cheese’s preparation and presentation are distinctive: it is wrapped in cheesecloth, then the curds are drained by tying together the ends of the cloth, which causes the cheese to resemble a servilleta (napkin ...

Cheeses are aged for a minimum of three months beore being released. The texture of Malvarosa is firm and smooth and slightly moist. The paste is a creamy, pale straw color. Flavors are rich and buttery, with notes of caramel and toasted nuts and have the accompanying sweetness of the sheep's milk. Malvarosa pairs well with a full bodied Rioja.

A rare cheese, Malvarosa is a solid palate-pleasing cheese for the cheese board, with a great firm texture and a buttery flavor. Pair with classic Spanish almonds like Marconas, and a bottle of Chateaunauf du Pape, Rioja or Tempranillo.

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Made from the Guirra sheep in Valencia, Spain, Malvarosa is a very unique sheep's milk Spanish cheese. Cured in cheesecloth, with a sweet flavor and a firm, buttery texture. In an interesting "servilleta" shape - thanks to the cheesecloth.

A beautiful sheep’s milk cheese from Valencia, Malvarosa® is formed in the shape of a “servilleta” as it is aged knotted in a cheesecloth. In Spain, its form is similar to that of Manchego; however, we felt that the shape of the cheese should be as unique and interesting as its flavor and story.