Manchego Villadharo Curado (Raw Sheep's Milk Cheese)

Manchego Villadharo Curado (Raw Sheep's Milk Cheese)

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$14.95 - $44.95

Why We Love It

Cheese maker Maria Gonzalez has a rich family history of cheese making. Hailing from Villaescusa de Haro, Cuenca (south east of Madrid), Maria makes one of the best representations of true, honest, artisanal Manchego we have ever tasted. Starting with her great grandfather herding a flock of 50 sheep and great grandmother making cheese for their family, this tradition has been handed down from generation to generation. Still using her great grandmothers recipe, Maria and her father have married decades of research into breeding, genetics, and animal nutrition with tradition they have successfully built a production of top notch Manchego. The Semi Curado (aged for a minimum of 3 months) is rich, creamy, and lactic with notes of fresh nuts. The Curado ( aged for a minimum of 6 months) has a spicier more acidic profile, salty with more robust nuttiness. Learn more

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Description
This raw sheep's milk PDO Manchego from Villadharro is the real deal. Aged about 6 months (the oldest of the two we sell from them), the flavor is grassy, floral, and nutty. 
 
Villadharo is located in Villaescusa de Haro, Cuenca, southeast of Madrid. They are a family operation (each member of the family is in charge of a different task within the company) that manages a herd of around 8,000 Manchega sheep. Their cheese is made by hand based on their great-grandmother's recipe where the only ingredients were milk, ferments, and rennet. They avoid any kinds of additives, which is why their rinds are edible, which adds character, personality, and a special flavor to their cheeses. 
More Information
Country of Origin
Spain
Region
Madrid
Type of Milk
Sheep
About The Producer

Villadharo

Care & Use

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).

Enjoy!

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Description

This raw sheep's milk PDO Manchego from Villadharro is the real deal. Aged about 6 months (the oldest of the two we sell from them), the flavor is grassy, floral, and nutty. 
 
Villadharo is located in Villaescusa de Haro, Cuenca, southeast of Madrid. They are a family operation (each member of the family is in charge of a different task within the company) that manages a herd of around 8,000 Manchega sheep. Their cheese is made by hand based on their great-grandmother's recipe where the only ingredients were milk, ferments, and rennet. They avoid any kinds of additives, which is why their rinds are edible, which adds character, personality, and a special flavor to their cheeses. 

More Information

Country of Origin
Spain
Region
Madrid
Type of Milk
Sheep

Villadharo

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).

Enjoy!

No reviews yet.

Click the button below and be the first to review Manchego Villadharo Curado (Raw Sheep's Milk Cheese)