Manchego

Manchego cheese is the most important and well-known sheep's milk in Spain. Produced mainly in the region of La Mancha, it can also be made within the provinces of Toledo, Cuidad Real, Cuenca y Albacete. The true Manchego cheese, however, is made only from whole milk of the Manchega sheep raised in "La Mancha" region. This region is a vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south adjoining the provinces of Toledo, Cuenca, Cuidad Real and Albacete, all in the Castile-La Mancha Autonomous Region southeast of Madrid.

Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary Don Quixote of La Mancha. Today there are two forms of this cheese: the farmhouse method that uses un-pasteurised sheep milk and the industrial method that uses pasteurised milk.

Recommendations:

Manchego cheese has an intense taste and its crumbly texture make it perfect to eat on its own or with a slice of bread. Our wine suggestion is the Manzanilla wine, for it makes a splendid combination for this cheese. The result is a magnificent mix of aromas giving a new sensation of complexity and elegance.