Hard paste, mild flavor, pale yellow appearance and grainy texture, this cheese has a maturation time of at least 4 months. The manchego cheese is the best-known sheep's milk cheese in Spain and the main characteristic is its "Denominación de Origen Protegida" (DOP) or DO. It is made exclusively from the milk of Manchega sheep in "La Mancha", central region of Spain, in a tradition dating back to several centuries.
The choice of organic production allows to preserve the environment, respect the different cultures and specific varieties of each region, and continue a quality of life inherited from our ancestors, all at the same time.
The Manchega breed, unique breed of sheep to make this fabulous cheese, was able to adapt to this region throughout the centuries. This adaptation makes sheep more resistant to diseases having a relevant impact on organic production and therefore facilitating animal raising within the norms of ecological production.
Although the main drawback is that this breed produces only one liter of milk per day, it is of exceptional quality and high biological value as it's rich in essential amino acids, as well as in calcium and phosphorus. Therefore, this cheese is ideal for growing teenagers and it also helps in the prevention of bone problems such as osteoporosis.
Since immemorial times, the Manchego cheese has been a hit. The famous Don Quixote, in the novel by the renowned Miguel de Cervantes, makes clear reference to it as an incomparable gastronomic treasure. This region of Spain, Castilla La Mancha, is a plateau with an altitude that ranges between 650 and 800 metres above the sea. Its climate is extreme, with large thermal oscillations (over 50 ºC) that provoke very cold winters and very dry and hot summers.