Mezcla Curado (3 milk cheese)

Mezcla (pronounced METH-klah) means "Mixed" and Curado (koo-RAH-thoh) means "Cured" or "Aged" — and this cheese delivers on both. Made from a blend of pasteurised cow's milk (minimum 60%), sheep's milk (minimum 20%) and goat's milk (minimum 6%), it is aged for six months with a natural mould rind washed in extra virgin olive oil. Animal rennet from sheep is used throughout.

The result is a cheese of remarkable depth and complexity — creamy at first, then building to pepper and savoury warmth, with an earthy, herbal aroma and a grassy lift from the olive oil. The paste is a warm straw-yellow with small, even eyes. The rind is a beautiful patchwork of ochres, greens and browns — unmistakably natural, unmistakably alive.

Country of origin: Spain
Region, town: La Rioja
Source of milk: Cow (min. 60%), Sheep (min. 20%), Goat (min. 6%)
Texture: Firm, smooth and yielding
Flavour: Creamy, peppery, savoury, light acidity
Aging time: Minimum 6 months

Serving suggestion: Slice it and serve on a board alongside membrillo (quince paste), Marcona almonds and a good sourdough or water cracker. It is equally at home as a table cheese after dinner with a little honey drizzled over the top.

Wine Pairing: This is a cheese built for Rioja — a Tempranillo from the same region is a natural match and a wonderful story to tell at the table. For white wine lovers, a Verdejo or an aged White Rioja will complement the savoury depth beautifully. If you prefer something further afield, try a Grenache or a Shiraz. For a non-wine option, a malty amber ale works a treat.