Manchego P.D.O is produced in La Mancha. It can only be called Manchego if it is made in this geographical area, using Manchega sheep milk and aged for at least 60 days. It also has a casein seal at the back and a zigzag pattern etched into its rind.
Gran Valle Manchego P.D.O. has been produced over three generations in one of the few dairies specialized in producing only sheep milk cheese. It complies with the strictest manufacturing standards, backed by BRC and IFS quality certificates.
Slowly aged, Gran Valle Manchego is a mouthful worthy of the finest gourmets available in different stages of ripeness:
- Semi-cured Manchego (3 months) has a mild flavor, with a slight briny nuttiness and sweetness. On the palate it is buttery, oily and slightly piquant and salty with a sheep milk aftertaste.
- Cured Manchego (6 months) has a more developed and prolonged taste. Balanced and pleasant notes appear while the cheese is crumbled in the mouth.
- Aged Manchego (9-12 months) develops more nuances of aroma and flavor, becoming developed and strong, zesty and exuberant while its texture is a little bit dry and crunchy due to the crystallization of fat drops.
Serve Manchego with Dry Fruit Cakes, fresh fruit, Marcona almonds, membrillo (quince paste) or honey. Fantastic as part of sauces or grated. Great with Tempranillo, Grenache or a Rioja wine. The result is a magnificent combination of aromas giving a new sensation of complexity and elegance.
Awarded the Gold and Silver medals at the 2014 World Cheese Awards, the SuperGold and Gold medals at the 2012 World Cheese Awards, the Silver medal at the 2011 World Cheese Awards, the Gold medal at the 2011 DLG / German Agricultural Association, the SuperGold and Bronze medals at the 2010 World Cheese Awards, the Bronze Wisconsin 2008, the Bronze Wisconsin 2006 and the Silver Wisconsin 2002