Calabrese is produced in La Mancha region of Spain. It is rubbed with Spanish oil and fine herbs, and then it is being soaked in Solera brandy for four to five days. It is a mild cheese with a buttery undertone and a distinct flavouring from both the brandy and herbs. The raw milk of sheep is used for preparing this cheese. The aging period is of about one year. The texture of this cheese is firm. This cheese pairs well with white wines.