This Spanish sheep's milk cheese is comprised of fresh rosemary and Spain's most popular cheese, petite Manchego. To make this cheese the finest petite Manchegos are chosen by the Afinador Spanish cheese refiner then they are hand rubbed with olive oil and crushed rosemary, placed in caves, and aged for over 2 years. The final product has a dark green outside and has a semi soft off white inside. Once fully cured the inside of the Manchego is permeated with the essence of olive oil and rosemary. Serve as a tapas item with fresh lavash and oil cured olives.