Information
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. Spenwood is matured for nine months with a natural rind.
Comparable to Manchego and Pecorino, it has a well-developed, nutty flavour but kept longer it becomes harder and more piquant and is a good substitute for parmesan with pasta and risotto recipes.
-Ewe's Milk
-Unpasteurised
-Vegetarian
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