- Artisan Manchego cheese, D.O.
- 4 levels of aging, from 30 days to 12 months
- The famous cheese of La Mancha
- Four 3.5 oz wedges
- Serve at room temperature
- Size - 14 oz/400 gr
Discover the varied flavor of artisan Manchego, the most celebrated of Spain's cheeses! This grouping of four wedges of premium Manchego cheese is presented on a black sampler board, a ready-to-serve party appetizer or hostess gift. Sip your favorite Spanish wine and indulge in a tasting flight that guides you through the aging process of authentic Manchego.
Our Manchego comes from a small artisan supplier and has a complexity of flavor you won't find at your local cheese counter. We chose four levels of aging so that you can experience how the cheese transforms over time.
Each wedge is cut in Madrid and then sealed onto an attractive black plastic slate that doubles as a serving platter. The cheese board contains descriptions of each cheese to guide your tasting.
Cheeses included in this sampler:
Baby La Mancha Cheese - A Manchego is born! This fresh, creamy cheese is very mild. In fact it is so young (less than 60 days of aging), it can't yet officially be called a Manchego. We love the bright, tangy flavor and creamy mildness. Made from pasteurized sheep's milk.
Young Manchego - With time comes character, and this 2 month cheese is firm and a touch sharp, but still boasts a mild flavor and creamy texture. Made from pasteurized sheep's milk.
Aged Manchego - After six months, this Manchego develops a nice sharpness and much firmer texture. It has a complex, nutty flavor and can hold its own with a full bodied red like Ribera del Duero. Made from unpasteurized sheep's milk.
Reserva Manchego - After a full year of aging this Manchego has all of the complexity that comes with maturity. A bright sharpness and bold flavor make this a cheese to savor. Made from unpasteurized sheep's milk.
We recommend serving artisan cheese at room temperature to bring out its full flavor.
Baby La Mancha: Pasteurized sheep's milk, rennet, starter culture, calcium chloride, salt. Young Manchego DO: Pasteurized sheep's milk, rennet, starter culture, salt. Aged Manchego DO: Unpasteurized sheep's milk, rennet, starter culture, salt. Reserva Manchego DO: Unpasteurized sheep's milk, rennet, starter culture, salt.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"I'm enjoying the variety of cheeses."
Gary Pike - Indianapolis, IN - Jan 11, 2017
John Swantner - Pineville, LA - Nov 11, 2016
"The cheese sampler was delicious, especially when paired with serrano ham, brought us back to our wonderful trip to Spain!"
Kaitlyn - Sioux Falls, SD - Jun 6, 2016
"They were fantastic. no plastic smell and quality of the cheese was great and flesh. Liked the packaging method. "
gigi - Cramerton, NC - Jun 6, 2016
Luis Mariano Moreno Berme - ALCOBENDAS, LA - Dec 27, 2015
"Delectable cheese sampling! Our family loves manchego cheese and this sampling was fun to eat - tasting the differences in the aging process. Wonderful!"
Cristina Hamscher - Concord, MA - Dec 27, 2015
"A good selection covering several balanced taste ranges. Makes it easy then to go back and order a larger portion of a favorite."
John D Gonzales-Lusk - Los Lunas, NM - Dec 6, 2015
Wil Perdomo - Mooresville, NC - Nov 9, 2015
"Absolutely loved the 4 different stages of Manchego and went great with spme crusty bread, Marcona Almonds, Hard Salami and a Reserva Rioja wine."
John MacLean - Bryantville, MA - Oct 20, 2015
"Nice sampler. Liked all of them. So did my friends at our "Tapas Fiesta.""
BETTY SCHONAUER - YORK, PA - Jun 29, 2015
"Very nice, tasty"
DANNY POTTER - SAN DIEGO, CA - Mar 3, 2015