Malvarosa® is a semi-firm cheese made using pasteurized sheep's milk in the Valencia region of Spain. Valencian cheesemakers started producing this cheese to save the virtually extinct local breed of Lacaune sheep.
The curd is placed in cheesecloth, then pressed and aged for 2-3 months to form a distinctive pointed "servilleta" shape where the knot is tied. The texture of the cheese is smooth, firm and a little moist, and the straw-coloured paste is creamy. Flavours are buttery and rich, and it pairs well with Rioja.