Manchego P.D.O is produced in La Mancha. It can only be called Manchego if it is made in the geographical area of La Mancha, using Manchega sheep milk and aged for at least 60 days. It also has casein seal at the back and a zigzag pattern etched into its rind.
Our artisan Manchego P.D.O. is made from the best Manchega raw milk. Over three generations in one of the few dairies specialized in producing only sheep cheese; it has forged a name for itself and has earned the right to proudly carry its land’s surname. Its quality backed by BRC and IFS certificates.
Slowly aged, our artisan Manchego is a mouthful worthy of the finest gourmets available in different stages of ripeness:
- 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) gets 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 Bronze medal at the 2011 World Cheese Awards