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Made as an artisan cheese in the Basque (Barcelona) region of Spain, Ros is a variety that uses pasteurized sheep's milk as its main ingredient. Aged for a period of time that may range from 4 to 6 months, Ros Cheese is formed into small wheels approximatley 1 pound in weight that contain a grey, washed outer rind. Somewhat sweet in aroma and slightly earthy or nutty in flavor, this cheese has a firm textured paste with a pale straw coloring. Small crystalized protein deposits can be seen throughout the paste as it is sliced, which provide a distinct but soft crunch when eaten.