There was a time not so long ago when the mere mention of sheep's milk would have crinkled the nose of most cheese-eating Americans. Now it's a frequently enjoyed pleasure and a category defined by genuine Spanish Manchego. Wine Spectator's David Gibbons explains.
Member-Only ContentPremium Subscription
Join today and get immediate access to this article, and to our entire database of more than 400,000 wine ratings. It only takes moments—but it will help you drink better all year long.
Try Winespectator.com Free for 30 Days!
Full access to our database of more than 400,000 wine ratings
Early access to reviews on our editors' favorite just-rated wines
Wine and food pairing tool,
chefs' pairing recommendations
Best value wines and winery intelSubscribe today