Manchego is Spain’s most famous cheese. Produced in La Mancha in Central Spain, is made from 100% Manchega sheep’s milk.
They have a distinctive zig-zag pattern on the outer rind which is produced from moulds of esparto grass and wooden presses.
The rind encloses the whole cheese and ranges in colour from yellow to a brown-ish beige. The inside is usually firm, but can range from med to hard, and has a few small air pockets spread throughout. Underneath the inedible rind, the interior is ivory colored with few small holes.
The abundance of wild herbs on Central Spain’s grazing lands gives Manchego a special taste and aroma. Our manchego cheese is ripening for 8 months, giving it its special features, such a superb long and exuberant flavours while the texture is firm but not dry.
— OR —
Pausterized Manchega sheep’s milk, rennet, salt, lactic ferments, calcium chloride lysozyme (derived from egg white).
Allergy advise: See ingredients in bold.
Net Weight: 225g.
Origin: La Mancha, Spain
Store in a cool and dry place. Once opened keep refrigerated and consume within 7 days.
Typical Values per 100g
of which saturates 23.3g
of which sugars 0g