Dinner with La Gruta Del Sol manchego sheep cheese, manchego
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTEURIZED SHEEP MILK, SALT, STABILIZER: CALCIUM CHLORIDE, LACTIC FERMENTS, COAGULANT. PRESERVATIVES: LYSOZYME
La Gruta Del Sol, cheese, serving 28 g, package 5.3 oz/150 g. Ingredients as printed on the label.
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Cooks as cheese. Half of it left? Use up the cheese.