Manchego cheese with a curing time that ranges between 5 and 7 months. This greater ripening time brings great flavour and intensity and reveals notes of nuts and certain sweet nuances of sheep's milk. It has little elasticity and good butteriness, with medium-high persistence in the mouth.
Essential for any good cheese board; as an aperitif, alone or in combination with anchovies, olives or sausages; au gratin on a plate of pasta or lasagna; or with a splash of a good virgin olive oil from Toledo.
It pairs well with white wines with fermentation and aging in oak; with aged red wines as reserves and great reserves of La Mancha, Ribera del Duero, Bierzo, Rioja, Navarra, Carimeña, Priorat and Montsant.
Presented with several Gold and Silver medals in different editions of the World Cheese Awards.
Pasteurised Manchega sheep’s milk.
Ivory-yellowish colour. The paste is compact when cut and has almost no eyes.
Intense and flavourful. With sweet notes and a persistent aftertaste reminiscent of dried fruit. Low elasticity, with a buttery sensation.
Between 150 and 210 days.
White wine fermented and aged in oak. Highly aged red wines such as Reservas and Gran Reserva de La Mancha, Ribera del Duero, Bierzo, Rioja, Navarra, Cariñena, Priorat and Montsant.