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Arguably the best Manchego sheep’s milk cheese in Spain. It is churned by hand and then set aside to age between 12 to 18 months. Manchego has a hint of sharpness- somewhat like a Parmigiano cheese in texture – and becomes firm due to it’s substantial aging.

This artisan cheese has a deep, rich flavour that an industrial cheese cannot approximate. Just as there are hundreds of “cheddar” cheeses on the market, so there are dozens of commercial Manchego cheeses which do not measure up. The cheese is made with raw milk from the Manchega breed of sheep which graze in the hills surrounding the village.