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Manchego

CASTILLA-LA MANCHA
Milk of Sheep
Fresh
Taste: Strong
Texture: Hard
Pasta: Hard
3,2 Kg
Cured
Tinto con cuerpo
DESCRIPTION

Manchego cheese is a fatty cheese, produced exclusively with Manchego sheep and cured a minimum of 60 days. It can be artesian or industrial, depending on if it has been produced with pasteurized or non-pasteurized milk. It can weigh between 2 and 3.5 kilograms (4.4 and 7.7 pounds).The ivory white paste is firm and compact, with few holes unevenly spread throughout the wheel.

VARIABLES

It can be artesian or industrial, depending on if it has been produced with pasteurized or non-pasteurized milk.

PRODUCT HISTORY

La Mancha is the halfway point between the north and south of the Iberian peninsula. Called Al-ansha (land without water) by the Arabs, this land has been home for the longest of times (Iberian archeological sites confirm this) to one of the most emblematic cheeses of Spain: El Queso Manchego.

PRODUCTION PROCESS

Manchego cheese is produced in the shape of a small drum with the rind in a dark straw color which conserves the intricate pattern of the pressing process. On the top and bottom we can find floral motifs and on the sides, the zigzag pattern of the esparto wrapping (nowadays done with plastic).

BUY CHEESE BOARDS that include this cheese
Denominación de Origen I
Greatreserves of sheep’s cheese
Spain II (Strong flavor)
QUESOS FROM CASTILLA-LA MANCHA
Manchego
Torta Montes Toledo
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
This cheese is best when accompanied by other delicacies from the region of La Mancha, such as fruits from Áliva and nuts.