Spain's most exported commodity, this famous sheep's milk cheese has it all.
Manchego derives its name from the central region of La Mancha, which was also the home of the legendary Don Quixote. It is a legend in its own land and a treasure for the rest of the world. It is without a doubt, Spain's most famous cheese.
The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. It enjoys a rich taste, not super salty, not super sweet, and slightly acidic, and has caramel, nutty, olive notes that lead the way to grassy undertones.
Made with Manchego sheep milk from Manchega breed free-range sheep, the Gran Reserva is aged for a minimum of 12 months until it reaches its ideal stage of readiness. Its flavour is well developed but not too strong, with a buttery and a pleasant spicy aftertaste that is characteristic of sheep’s milk. It has a firm texture with unevenly-distributed air pockets. The cheese has a yellow-white, firm, compact texture and a dark-brown, inedible rind. It is officially a "Manchego" cheese and each wedge has its unique ‘Queso Manchego DOP’ identifier.
Raw Sheep's milk cheese