Manchego is made in Spain in La Mancha. Its names comes from its arid region with vast and uniform plain with little relief. This magnificent area of Spain is full of ruins, sheeps and mills.
Made from sheep's raw milk, the herd graze grass form natural and none cultivated pasturages. They produce an aromatic thick milk that gives Manchego its specific character.
The rind is yellow or dark brown. A specific mold is used for its caracteristic reliefs and weaves. It is a pressed and firm cheese with air holes in its ivory and crumbly paste. It must be aged for 60 days to possess the AOC.
FLAVOR: With complex and spicy flavors, the Manchega sheep's milk brings the specific character and its lanolin taste. It also possess herbal aromas
HOW TO ENJOY: It pairs well with strong Spanish red
wines to balance the flavors. Manchego is usually accompanied with quince paste.
