From Don Quixote’s Spain comes this classic Ewe’s milk cheese, dry, salty and nutty. Our manchego is matured for 8 – 12 months which we feel is the optimum maturation time for this cheese – any less and it lacks flavour, too much more and it becomes too strong for most palates. Try eating Manchego with a thin slice of membrillo (quince paste) – the perfect tapas! Made with pasteurised milk and animal rennet.
