Made in the La Mancha region of central Spain, this cheese dates back to Roman times. Today, large modern cooperatives produce it with traditional methods and the same local ingredients. Manchega sheep continue to graze on the grasses of the Dehesa, thereby producing rich and aromatic milk. This milk gives Spanish Manchego its deep, nutty character.
Producers age each cheese wheel carefully for 12 months before sending it to the factory for final maturation. At the factory, workers turn and check the wheels by hand every week to ensure smooth aging. The finished cheese shows a firm, dry texture and a long, complex finish with nutty, peppery notes. This cheese also features an ivory paste and a natural rind with a distinctive basket-weave pattern.
Enjoy it with Marcona almonds, Iberico ham, or sweet pairings like honeycomb, dates, or drunken grapes. Serve it at room temperature to reveal its full aroma and depth.
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