FLAVOUR IS A FRONTIERManchego Curado Make sure to bring to room temperature before eating to enjoy its flavour and texture at its best.- A semi hard sheep's milk cheese from Albacete in southeastern Spain- The purebred Manchega sheep here produce just 1.5 litres of milk a day but its extremely high fat content and essential proteins produce a particularly soft and creamy manchego.- Each wheel is brushed with olive oil (also produced on the estate) and cured according to a regional method.Natoora's radical approach to seasonal sourcing is shaping the future of food- We are revolutionising the food system. - We work direct with growers who value flavour, biodiversity and heritage over yield. - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.