La Mancha Cheese from Manchego in Spain
La Mancha Manchego has a firm and compact consistency and a buttery texture.The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige
La Mancha cheese from the Ciudad Real area is arguably Spain’s most well-known cheese, made in La Mancha with the whole (full-fat) milk of Manchega sheep.
Younger versions are aged for about 3 months, but you can find wheels aged for 9 months or longer, at which point they become drier and punchy, with a longer, more resilient finish.
You’ll find examples that are bland and innocuous, but when you’ve happened upon a great producer, you’ll taste only round, meaty flavors and a distinct, creamy bite. Another traditional way of aging the cheese is in olive oil, which produces a rindless, super-dense, and often, rather greasy end product. But the flavour is superb.
Manchego cheese (Non-D.O.) Large round 3kg
Manchego Cheese (D.O. La Mancha) Semicured Small round 1kg
Cured Manchego Cheese, 3 kg wheel
Menorca Cheese is an ideal present.
Manzano Manchego Goat Cheese Mature 1 kg
The name ” Manchego Cheese” refers to the cheese made in La Mancha region of Spain, using milk from manchega ewes and aged for at least sixty days. Manchego Cheese is made from pasteurized milk or unpasteurized milk if the cheese is hand-mande, from ewes raised by registered Denomination of Origin farms.
Manchego Cheese – Old times
A rather interesting video of how Manchego cheese used to be made.
La Mancha span> Cheese from Manchego in Spain,
Tel/Fax (00)3496-679-0844 or 679-779-122
San Francisco De Asis, Urb Marina, San Fulgencio, 03177, Alicante, Spain