Similar to Manchego, Iberico is made from a blend of cow's, goat's and sheep's milk. In terms of texture, the interior paste of Iberico is semifirm, waxy and has a scattering of small "eyes," or holes.
Flavors are mild, yet tasty and aromatic. The blend of milks combines the grassy, sweet and herbaceous flavors of the goat's and sheep's milk, while maintaining the smooth, buttery characteristics of cow's milk.
Serve with quince paste (membrillo), Spanish almonds, chorizo, or Jamon Serrano.