- Hard cheese from the herb-fed sheep of La Mancha
- Cured for 10 months, final 2 in brandy
- Full Manchego flavor without the name
- Size - 14 oz/0.4 kilo wedge
La Mancha, birthplace of Manchego cheese, is an arid land, full of dry-climate shrubs like heather, thyme and rosemary. The sheep that wander its hillsides eat these plants, lending an herbal complexity to their milk, and the cheeses made from that milk.
This cheese is Manchego in all but name, only because official Manchego cheese cannot have brandy as an ingredient. In this case, the cheese is cured for 10 months, then for the final 2 months in brandy, restoring some moisture to the hard cheese and imparting a full flavor.
Pasteurized Sheep's milk, rennet, salt, brandy and herbs.