This selection will include the strongest and most persistent cheeses of the country. We begin with the Manchego and Castellano cheeses, both made of sheep’s milk, and would try a good regional red wine with body with them. Afterward, you can try the Tupi, to mitigate the sharpness that the others left on the palate. Then, a few toasts with Valdeón cheese. Though it is strong, its certainly less so than the other “picones”. We recommend also a red wine here, alternating with toasts with Afuega’l Pitu. All these have quite a peculiar taste and even somewhat sharp.