Where: Catalonia, Spain
Milk: Sheep, pasteurized
Shape: 2-2 1/2lbs, small wheel
Flavor: caramel, butterscotch, pineapple, citrus… but it’s not sweet
I’ve seen Ros before and it more resembled Ossau Iraty in the smoothness and color of it’s paste. This specimen was fairly ancient, judging by it’s golden hue, very dry nature and a taste/texture more like aged Gouda or stravecchio parmigiano. Very dense, dry and chewy, a subtle flavor that lingers briefly. Not an overtly “sheepy” cheese.
This could easily be a last course, a dessert cheese. Paired nicely with a 2006 J.Miquel Jané Tinto Semicrianza. Would be excellent with a Tempranillo like Milcampos.