FLAVOUR IS A FRONTIER Manchego 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.