Manchego is the cheese that comes to mind first when people talk about Spanish cheese. It is indeed the cheese of the plains of La Mancha; the area also know for Don Quixote. La Mancha is an elevated plateau of central Spain, south of Madrid, an arid but fertile agricultural area that is dotted with windmills and where sheep graze.
Manchego or Queso Manchego is the famous Spanish cheese that is made of Manchega sheep's milk and that was granted PDO in 1984. PDO is similar to the French AOC denomination.
This young Manchego is made with pasteurized sheep's milk and aged naturally, gradually forming its yellowish golden rind and an ivory colored cheese with a buttery flavor. It is less dry than older Manchegos, but already has the flavor characteristic of a well-matured cheese.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound and you can purchase an entire wheel of approximately 7 pounds.
Ingredients:pasteurized 'Manchega' sheep's milk, salt, rennet, cheese cultures and calcium chloride. Preserving agent: egg lysozyme (from egg whites). Rind colorings: caramel.