Produced only in the province of Valladolid in central Spain, the combination of the three milk types varies from season to season based on the weather and the breeding patterns of the goats and sheep. Complements cured meats, such as chorizo and Serrano ham. Taste: Herbaceous with a mild goat tang and the butteryness of sheep milk. Pairings: Medium Spanish reds, Pinot Noir, Beaujolais or for a white wine try Sauvignon Blanc. Made with pasteurized cow's, goat's, and sheep's milk, and traditional rennet.