Manchego Cheese PDO Aged over 6 Months - Don Gregorio Maximize
Manchego Cheese PDO Aged over 6 Months - Don Gregorio
  • Manchego Cheese PDO Aged over 6 Months - Don Gregorio
  • Manchego Cheese PDO Aged over 6 Months - Don Gregorio
  • Manchego Cheese PDO Aged over 6 Months - Don Gregorio
  • Manchego Cheese PDO Aged over 6 Months - Don Gregorio
  • Manchego Cheese PDO Aged over 6 Months - Don Gregorio
  • Manchego Cheese PDO Aged over 6 Months - Don Gregorio

Spanish Manchego Cheese PDO

Artisan Manchego Cheese made from Raw Ewes' Milk – Cured for 6 Months – ~ 340g Wedge

Also known as Queso Manchego, this Spanish Manchego cheese is made from 100% raw milk of Manchega bred sheep.

The cheese boasts an intense flavour and an excellent bouquet that lingers on the palate. Once cut, a yellowish colour can be seen alongside some irregularly spread small pinholes.

This product was awarded a Gold and Bronze Medal at the 2010 and 2013 World Cheese Awards.

To serve it at its best, cut the cheese into ⅔ mm thick triangles.

Suggestion: why not try this tasty tapas recipe: Manchego with Quince and Nuts

Tip: pull out of the refrigerator at least 1 hour before serving.

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Manchego Cheese PDO Aged 6 Months - Carpuela by Gómez Moreno

Country of Origin: Spain

Production Area: Castile La Mancha

Milk: Raw Ewes' Milk

Style of Cheese: Hard

Vegetarian: No

Organic: No

Unpasteurised: Yes

Ingredients: Raw Ewes' Milk, Animal Rennet, Lactic Ferments, Salt and Lysozyme

 

Nutritional Facts

  • Energy: 464kcal
  • Fat: 32.0g, of which Saturates 22.0g
  • Carbohydrates: 0.0g
  • Protein: 24.0g
  • Sodium: 0.5g 

What is Manchego Cheese?

Produced in Castilla La Mancha, Manchego cheese is probably the best known Spanish cheese made from sheep’s milk, as well as the one with the most valuable history. Evidence of its production has been found on the Steppes of La Mancha from before the time of Christ, when Iberian civilisation was still in the Bronze Age.

Quesos Gomez Moreno - Herencia (Ciudad Real)

The Gomez Moreno family has been producing cheese in Castilla La Mancha region for generations. Their Artisan tradition dates back further than a century.

The cheese is aged for a minimum period of 6 months and is made from 100% raw milk produced by a native breed of sheep.

This aging process has big implications on the flavour of the cheese. Leave it to age for around two to three months and some flavour will infuse into it, but push it for an entire year and you’ll have an entirely different (and better tasting) entity.

How to Identify Its Authenticity:

  • The label must contain the term ‘Manchego’. The word artesano should be present on the label to indicate the cheese is made with raw milk.
  • When buying the whole wheel you should come across a casein tab with the cheese serial code. The text “España, Denominación de Origen, MANCHEGO” should be stamped on the rind.
  • All genuine products are labelled with the PDO Regulating Council’s logo. You should find the PDO sticker even on cut wedges.

What does it taste like?

The taste of this sheep milk cheese can be best described as intense and savoury, lingering affably on the palate after eating. The texture is silky and crumbly with a distinctly creamy flavour.

Eatapas Suggestion: How to enjoy this premium cheese

If you’re wondering what to eat with your Manchego cheese, there’s a variety of tapas options Manchego goes beautifully with, as well a range of other spanish cheese recipes.

One popular tapas dish in particular is a serving of Manchego cheese with quince and nuts. You can also serve it with bread, chorizo and olives, or simply enjoy it in a salad.

The cheese is not only flavoursome but versatile, and you’ll be hard pressed to find a manchego cheese alternative.

Our tip: pull out of the refrigerator at least 1 hour before serving, cut it into thick slices and enjoy it with a glass of red wine.

montadito de queso 1.jpg

How to Store Manchego Cheese

Storing Manchego cheese is easy and simple to do, but it’s dependent on a few factors.

An entire wheel of Manchego can be stored in a fridge, covered in waxed paper to protect its taste. Storing in a room requires some maintenance, as the cheese needs to be in a well ventilated environment with as little humidity as possible (while also being covered in waxed paper).

Cheese wedges can be kept in plastic containers or wrapped in a wet cloth. Wrapping the cheese in plastic isn’t ideal unless you’re looking to eat the cheese very soon after - plastic wrapping has a negative effect on the taste, and will even infuse its own taste into the cheese after only a day.

If your cheese is broken down into smaller pieces, then leaving them in a jar with some extra virgin olive oil will help preserve it nicely for a solid two to three months. Again, use waxed paper to cover the top of the jar instead of sealing it tight.

Now you’re fully informed on everything Manchego, expand your palette with our wider range of Spanish cheeses here.

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Perfect with the Fig Cake and Quince Jelly

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