Fat boy, sorry i don't speak english well, but i'll tell something about afuega'l pitu cheese. Afuega'l Pitu is from Asturias region, in the north of Spain, a very rainy mountain region where cows can eat a lot of different grass and cheeses take notes of flowers, dry fruits, etc. The cheese you taste is just one of the two varieties of Afuega'l Pitu you can choose; the other one is similar shape, but troncoconic, not like a bag, it's white not red and it has no pepper or hot at all and the lactic taste from lactic and a little enzimatic coagulation provides the cheese a little acid arome. In the other side, Ossau-Iraty is certainly a french cheese, but very similar to the other side of the Pyrenees (the spanish one) cheeses. Specially 'Roncal' cheese, made of sheep milk is highly recommended. Roncal cheese has a shape similar to Manchego but it is made with milk of two sheep races of that region: lacha y rassa, very different of 'manchega' sheep race. It has a maturation of 9 months or more.
