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Manchego Curado Spanish sheep Milk Cheese

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This Manchego is made by the Villadiego estate, a farmhouse producer of Manchego cheese. All of the cheeses we import from Villadiego are made with raw milk from a herd of 3,500 Manchega sheep. The estate is one of only a handful of artisanal farmhouse producers of raw milk Manchego still in existence. 

Villadiego has been producing cheese at least since 1840 and maybe even longer - the earliest documentation linked to cheese making on the estate dates from 1840. The estate is situated next to the Guadiana River and the pastures where the sheep graze are lush and rich in nutrients.   

Pressed with a distinctive woven pattern on the rind and aged for about 12 months, this Manchego Curado remains smooth and rich, but has a distinctive bite and a lingering finish. Often coupled with membrillo.

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Region Castilla-La Mancha
Country of Origin Spain
Cheese Type Hard
Type of Milk Sheep
Flavor Profile Medium
Rennet Type Animal
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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