A recent, semihard sheep's milk cheese with a fine, orange, brine-washed crust. When young it is semisoft, but when it has aged for 6 months, it resembles Manchego and becomes sharp and salty, but keeping the burnt-sugar flavour characteristic of sheep's milk. This cheese won the 'Best Semi-Soft Cheese' at the 1995 British Cheese Awards.
The edible crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic.
