Hailing from the exquisite Basque region of the mountainous Pyrénées, Etorki Reserve has followed a cheese-making tradition that has survived for four millennia. Pulp-pressed and uncooked, this sheep’s milk cheese is aged for three months, resulting in a velvety smooth interior that’s simultaneously supple and firm. For each decadent wheel, artisan cheesemakers use six gallons of milk from black- and red-faced Manech sheep. Its butterscotch-colored rind is textured like honeycomb, a coarseness that develops from the molds during pressing. This cheese has an earthy aroma and mild caramel afternotes that pair beautifully with a sweet white wine.