Manchego cheese is made in the region of La Mancha, using the milk of sheep of the Manchega breed, which produces a particular milk that provides the delicious and characteristic flavour to the product.

This cheese is made throughout the year. We differentiate the semi-mature and mature cheese according to the curing period. The first one has a ripening period of at least 30 days, the cured one of 180 days and the old one of 365 days.

Manchego cheese differentiates from other cheeses made in Spain, due to its external appearance, by its identification with a casein plate, where the word Manchego appears and a serial number that allows us to carry out the traceability of the product, authenticating the product by the Regulatory Council of the designation of Origin Manchega.

The cheese has an ivory color, and the holes are evenly distributed throughout the paste.

The texture is creamy and melts in the mouth. It has a mild, nutty flavour that is unique to sheep’s milk.

All of our cheeses are made without any food additives and free of lysozyme, natamycin and sorbates.
Without gluten.