Not all Manchego cheese is created equal, and unfortunately, there are cheeses out there with too much salinity and not much flavor. We've tasted a lot of them and the one we currently carry, Manchego 1605, was one of the stand outs. This cheese comes to us from Finca Sierra La Solana in La Mancha, Spain. Their Manchego is made from the milk of a single herd of Manchega sheep, whose feed is also grown on the farm. The cheese is perfectly aged and has a s crumbly melt-in-your-mouth texture.
The flavor is earthy with notes of raw sugar and almonds. We encourage you to grab a wedge and have a tapas night: pair with marcona almonds, membrillo, jamon serrano, and a glass of sherry!
- Country of Manufacture
- Country of Origin
- City or Village
- La Mancha
- Type of Milk
Seacrest Foods Intl
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
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