A younger version of traditional Manchego, this sheep’s milk Manchego is produced in a small town called Daimiel located near Las Tablas National Park, a wetland on the Spanish plain of La Mancha – where it’s been produced since Roman times. Aged for just four months as opposed to the more common 12 months, this cheese still bears its older cousin’s traditional basket weave but has a much softer and creamier texture.
Its flavor is sweet, mild, and milky, with a slight buttery tang and some of sheep’s milk’s traditional funkiness. Because it’s less sharp and more delicate than aged Manchego, it’s perfect for snacking or adding to a grilled cheese, or served on a cheese plate alongside Marcona almonds, honey, fresh fruit, chorizo, and Jamon Serrano.
- Pairings: Albarino, unoaked chardonnay, Tempranillo, Garnacha, crisp Spanish cider
Ingredients: unpasteurized Manchega sheep's milk, rennet, salt, cheese cultures, lactic ferments, calcium chloride and lysozyme (drived from egg)
Nutritional information coming soon
Nutritional information coming soon