True Manchego cheese, is an aged cheese, from semi-cured to cured, unpasteurized or pasteurized and is made only from whole milk produced by the “Manchega” sheep raised in the “La Mancha” region. The taste is very characteristic, well developed, but not too strong, buttery and slightly piquant, with a sheep milk aftertaste

Over 12000 years ago in Europe and the Middle East the first herds of ancient cows started to roam the vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south, adjoining the provinces of Toledo, Cuenca, Ciudad Real and Albacete.

Leather bags were filled with the milk from these bovines and placed over heated stones. Occasionally, the milk became a paste that separated from the liquid residue and was found to be edible. Slowly but surely, this accidental ‘discovery’ was mastered in order to produce the paste in a controlled manner, improving its quality

Without doubt, Manchego is the most important and well-known sheep’s milk cheese in Spain. The shape and aspect of this cheese are very characteristic thanks to the traditional use of ‘esparto’ grass moulds which imprints a zigzag pattern around the cheese.

The wax rind has a yellow to brownish beige colour and the interior is firm and compact, with only a few small air pockets unevenly spread out. The colour should be ivory to pale yellow.

The intense taste and crumbly texture make it perfect to eat as it is, with just a slice of bread or it can be cut up into thick slices and then placed in a glass jar filled with extra virgin olive oil. This not only preserves the cheese even longer but intensifies the flavour over time and increases the piquant of the cheese.

It is also great as a starter, and can be served with olives, sun-dried tomatoes, serrano ham, crusty bread and a robust red wine or dry sherry.