Oveja Diablo (Sheep with chilies) is made in the famous region of La Mancha, known for its Manchego, in Spain.
Aged for at least 4 months, it has a compact and melting texture in the mouth. Its paste reveals veins of vibrant sunset coloured chilies! 

Vega Sotuelamos produces this pasteurized sheep’s cheese cured with Mojo Picon, a Spanish spicy red pepper sauce from the Canary Islands, mixed throughout its paste.  It is bright and colourful and has a subtle spicy flavour.