A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the time of the Romans. This Manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the sheep’s milk gives it a nutty finish. Product Metrics: | Country: Spain | | Region: La Mancha | | Milk: Sheep | |
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| Rind: Black, gray or buff colored rind with cross-hatch pattern | | Aging: 60 days to more than 3 years | | Recommended wines: Big, well-knit Spanish reds | | Consistency: Slightly yellowish, with an even distribution of holes. | | Taste: Mild, slightly briny, nutty flavor. When well aged, takes on a strong peppery bite. | | Rennet: Enzymes | | Height: 2.75 | | Length: 4 | | Width: 2.75 |
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