Artisan Young Manchego Cheese - 1 Pound
- Artisan made in small batches
- Spain's finest, award winning
- Rich, slightly sharp flavor
- From free-ranging sheep's milk
- Size - 1 lb/454 gr wedge
A hint of sweet, a hint of sharp and a ton of flavor: this young Manchego is nothing short of delicious. This farmhouse cheese puts the grocery store Manchego cheeses to shame. Our friends at Villajos use incredibly fresh milk from local, free ranging sheep and lovingly tend each wheel as it ages. You can taste the difference in each delicious bite!
This young Manchego is complex and flavorful, yet mild and approachable. The cheesemaker uses pasteurized fresh milk which mellows the bold, sharp flavor you will find in a raw milk Manchego. This large wedge is the perfect amount to bring out for a cocktail party or family gathering. You can also slice wedges to serve as an hors d’oeuvre or a cheese course, then wrap the rest of the wheel in wax paper to store for later.
The Villajos family makes this artisan Manchego by hand. They focus on quality from the beginning, using the freshest possible milk from Manchega sheep, a name that means "from La Mancha." Local herds graze on hills above their cheese-making facility, nibbling rosemary and other herbs in the fresh grass. This diverse diet makes for complex milk when the animals are milked each morning in time for the cheese-making.
We stumbled upon this outstanding cheese at a fair in Trujillo, deep in western Spain. Even though we’d spent the entire day tasting cheeses, this Manchego stood out above the rest. Its firm yet creamy texture gave way to a delightful nuttiness: what a discovery at the end of a long day. Only later did we realize we’d tasted an award-winning cheese.
Master cheese maker Beni transforms the milk into the wheels that are aged for six months before it becomes true Manchego. The result is a slightly sharp, intensely aromatic cheese with a bold, yet creamy nuttiness. We love to drizzle some chestnut honey over a wedge with a slice of fresh bread, or serve it alongside dried figs. Sometimes it makes its way into our kitchen, either in a Spanish tortilla or shaved into a fresh salad.
Pasteurized sheep's milk, salt, rennet, starter culture, calcium chloride, egg lysosome.
Contains MILK, EGG.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
This cheese may be refrigerated up to 6 months when unopened, and 3 to 4 weeks after opening. We do not recommend freezing cheese as it degrades the quality of the product.
Spots on the exterior can be wiped off with a cloth lightly dampened with olive oil or can be cut off.
Spanish Potatoes au Gratin Recipe
Receta Española de Patatas Gratinadas
Ham and Manchego Cheese Croquettes Recipe
Receta de Croquetas de Jamón y Queso Manchego
Smoked Paprika Pasta Salad with Chorizo & Piquillos Recipe
Receta de Ensalada de Pasta de Pimentón Ahumado con Pimientos del Piquillo y Chorizo
Escalivada Grilled Cheese Recipe
Receta de Queso a la Plancha con Escalivada
Bread with Tomato and Ham Recipe
Receta de Pan con Tomate y Jamón
Jamón Serrano and Manchego Cheese Sandwich Recipe
Receta de Bocadillo de Jamón Serrano y Queso Manchego
You May Also Need
May We Suggest
"I love Manchego cheese. This Manchego is not different then what I have had in Spain. Great aroma and even better taste. Great product!"
Ray - Arlington , VA October 2021
"This cheese is excellent. One of the best I have ever had and I've had many."
Carol - Beverly, MA May 2021
joseph - moncks corner, SC May 2013
Jesse - Tacoma, WA April 2013
MARSHA - Deland, FL March 2013
G - Downingtown, Pennsylvania January 2013
Rey - Tampa, Florida January 2013