The Manchego is produced in the La Mancha region of Spain from the milk of sheep of the Manchega breed. This cheese is made from pasteurized sheep’s milk and follows the P.D.O regulations. The sides are engraved with plaiting marks from the molds that mimic the traditional use of grass moulds leaves, and the top and bottom is visible the characteristic flower print.
During the maturation process, the cheese acquires a strong personality. Its taste becomes slightly spicy, more intense and its texture less buttery.
It’s best paired with fruits, nuts such as almonds, hazelnuts and walnuts, crackers, crusty bread, sun-dried tomatoes, olives, fig spread or lightly drizzled with extra virgin olive oil.