Manchego

Manchego P.D.O is produced in La Mancha. It can only be called Manchego if it is made in this geographical area, using Manchega sheep milk and aged for at least 60 days. It also has a casein seal at the back and a zigzag pattern etched into its rind.

Manchego P.D.O. has been produced over three generations in one of the few dairies specialized in producing only sheep milk cheese. It complies with the strictest manufacturing standards, backed by BRC and IFS quality certificates.

Slowly aged at the correct humidity and temperature, we proudly offer you our extraordinary Gran Valle Manchego P.D.O, made from pasteurized Manchega milk, as well as our astonishing Artisan Manchego P.D.O, elaborated from raw Manchega sheep milk. Both versions are mouthfuls worthy of the finest gourmets, available in different stages of ripeness.

Serve Manchego with Dry Fruit Cakes, fresh fruit, Marcona almonds, membrillo (quince paste) or honey. Fantastic as part of sauces or grated. Great with Tempranillo, Grenache or a Rioja wine. The result is a magnificent combination of aromas giving a new sensation of complexity and elegance.

The quality of our Manchegos has been largely recognized nationally and internationally, obtaining medals, including the highest qualifications, at many editions of the World Cheese Awards, Wisconsin International Cheese Contest and DLG / German Agricultural Association prizes.