Cheese of the Month

Villarejo Manchego, semi cured D.O.P.

Unpasteurised milk. Aged for 3-4 months. Semi-hard and slightly crumbly. Tastes of dried fruits and roasted nuts with farmyard nuances and well balanced acidity like green olives.

Breed

Manchega sheep 

Length of cure

3-4 months 

Key points

Raw Ewes milk

Hard, cured Manchego, with traditional basket weave rind

Made in

Cuenca, La Mancha 

Producer

 Francisco Antonio Moral Sanchez at the Villarejo dairy 

Serving suggestions

Excellent with membrillo (quince paste), eat at room temperature. 

Storage and care

Store below 8 degrees C and cover the cut face each night when opened

Taste description

Compact paste, nutty with a savoury sweetness 

Awards

Best Spanish Cheese, World Cheese Awards 2009 (Villarejo Manchego curado)

Gold, World Cheese Awards 2009 (Villarejo Manchego curado)