- Two 1.1 lb wedges of premium sheep’s milk cheese
- Small, artisan producer
- Aged for 6 months
- Award winning, a La Tienda favorite
- Size - 2 x 1.1 lb wedges
Villajos Manchego cheese is arguably the best in Spain. Fresh, local milk is churned by hand and then set aside to age for 6 months under the watchful eye of the family cheesemaster. This excellent cheese has a nice sharpness and a decent firmness due to its substantial aging.
This family made cheese has a deep, rich flavor that an industrial cheese cannot approximate. Just as there are hundreds of "cheddar" cheeses on the market, so there are dozens of commercial Manchego cheeses which cannot match the depth of flavor and complexity of Villajos Manchego.
The cheese is made with raw milk from the venerable Manchega breed of sheep, tended by shepherds in the hills surrounding the village. This healthy free ranging life allows them access to a diet of fresh grasses and herbs that add an unparalleled flavor to their milk. This fresh milk is fashioned by hand into farmhouse cheeses within hours of milking, a key step in creating a great cheese.
Serve this cheese in wedges, with olives and thin slices of Ibérico ham or membrillo quince preserves. A full flavored tempranillo makes a good accompaniment.
Although the process of producing raw milk cheese is more complicated, Beni, the master cheese maker at Villajos, knows that this extra effort will be amply rewarded. The result is a cheese with an unparalleled taste, full of subtle tones.
This beautifully crafted cheese from La Mancha earned the Gran Selección Silver Medal for Manchego in 2005.
In acknowledgment of their quality, Villajos cheeses have been awarded four Gran Selección prizes in 2002, 2003, 2005 and 2006. The Gran Selección is an annual agricultural food competition held by the regional Government of Castilla-La Mancha, the home of Manchego cheese.
The entire production process is supervised by the Council of the Denomination of Origin of Manchego Cheese.
Unpasteurized sheep's milk, rennet, starter culture, salt.
- Sirloin of Venison with Anchovies and Old Manchego Cheese (Solomillo de Ciervo Mechado de Anchoas al Queso Manchego Curado)
- Roasted Vegetable Towers and Manchego Crostini with Sherry Vinaigrette (Torres de Verduras Asadas con Crostini de Queso Manchego y Vinagreta de Jerez)
- Carpaccio of Sirloin with Olive Oil, Olives and Flakes of Manchego Cheese (Carpaccio de Solomillo con Aceite de Oliva, Aceitunas y Copos de Queso Manchego)
- Jamón Serrano and Manchego Cheese Sandwich (Bocadillo de Jamón Serrano y Queso Manchego)
- Tagliatelli with Four Cheeses (Tagliatelli a los Cuatro Quesos)
- Manchego Cheese Custard (Natillas de Queso Manchego)
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Customer ReviewsAverage rating from 11 reviews Write a review
"this is the best Manchego I have had, for the price. It is creamier and has a little more of a bite than other commercially sold Manchegos I have had. I I would recommend this Manchego to anyone who loves Spanish cheese , but especially if they enjoy a good Manchego."
Theo Martin - Arkville, NY
"We have traveled to Italy many times and have enjoyed all the cheeses we have tasted there. This cheese rivals any - you wont be disappointed. Slice as thin as you can and serve with apples or pairs - its wonderful. "
Barbara - Keymar, Maryland
"This cheese is delicious"
Mary Lou Ackelson - Inver Grove Heights, Minnesota
"Good. Super finish. Packed well enough but I found the rind to be considerably harder than is typical. "
"Wonderful manchego cheese! I bought this to go along with some jamon serrano which I also purchased. It was a wonderful compliment and was enjoyed by all. "
"Fragrant, slighty sharp, nutty. Great with tapas, wine."
"the right manchego cheese, much better than any other we tried in the us"
"Great tasting even my 18 month old grandson enjoyed this cheese not too salty like the Manchego in the states"
"I'm still eating it! Delicioso!"