143 results for "Manchego" between $5.00 and $500.00

Pages: 3, Digital, Difusora de Informacion Periodica, S.A. (DINPESA)

Rich in content. Mild in flavor. Hard rind with a basket pattern impressed on it. Wonderful as a snack with fresh bread, in a salad and delicious when melted in the oven.

Born from the La Mancha region of Spain, young Manchego cheese is aged for just 70 days, leaving it soft, creamy, and very tasty! Young Manchego has a creamy, full flavor and yet is quite mild. It is a natural companion to Ibérico or Serano ham. It has a bit of sharpness, perfect for pairing with fresh fruit, preserves or membrillo.

Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant ,while its texture is firm but not dry. Manchego can be recognized by the...

Spain's most famous cheese. Made from La Mancha sheep's milk. Firm with herbal notes.

Product Description This Spanish sheep's milk cheese is comprised of fresh rosemary and Spain's most popular cheese, petite Manchego. To make this cheese the finest petite Manchegos are chosen by the Afinador Spanish cheese refiner then they are hand rubbed with olive oil and crushed rosemary, placed in caves, and aged for over 2 years. The final product has a dark green outside and has a semi soft off white inside. Once fully cured the inside of the Manchego is permeated with the essence of olive...

Perhaps the most famous Spanish cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning that only 100% Manchega sheep milk is used in a traditional recipe. The breed has proven sturdy enough over the centuries to traverse the rocky, arid central plateau region known as La Mancha- where cows just can't hang. The distinctive criss-cross pattern on the rind points to the traditional use of esparto grass belts to shape fresh curd. Pasteurized as it may be, after a year of aging...

The first bite you take into this true farmhouse artisan Manchego will be a revelation that will take you back 150 years ago. Mr. and Mrs. Pasamontes, both 80 years old, are still making this traditional Manchego according to the traditional methods passed down to them since their family farm was started in the 1850's. They only use sheep milk from their closed herd of 200 sheep to make this cheese, so supplies are very limited. Most other stores would buy the mass-produced Manchego and claim it...

Approximately 7 Ounces Spain's most popular cheese. This cheese is made from sheep's milk and it has a special taste and aroma due to the abundance of wild herbs on Central Spain's grazing lands. Dice into salad and drizzle with extra-virgin olive oil. Serve with crusty bread, chorizo, and olives for tapas. Trim the rind and drizzle with honey for a special cheese dessert. Cut into chunks and soak in extra virgin olive oil for an hour.

Description: The ideal appetizer for a traditional Spanish fiesta, this set teams Spain’s prized sheep’s milk cheese, Manchego, with Membrillo, a deliciously sweet, tart paste made from quinces.

With a salty and slightly zesty flavor, this Spanish cheese is a perfect mild cheese.  Aged for 12 months, it has a stronger flavor than other Manchegos.  An aroma of roasted lamb foreshadows a full robust flavor with a peppery kick coming from the additional aging process.  

Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant ,while its texture is firm but not dry. Manchego can be recognized by the...

Manchego is a D.O. cheese which can be made only from the milk of the manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The pattern on the rind comes from a time when the cheese was wrapped in sheets of woven esparto grass. This Manchego is made from pasteurized sheep's milk, and aged in natural caves for four months. The flavor is buttery and smooth. Quick Facts Made from pasteurized sheep's milk Aged 4-months Price...

One of Spain's most popular foods. If you have yet to try it, wait no longer! It has the pleasant balance of flavors that endear so many to sheep's milk cheese: sweet, nutty, and buttery, with some sheepy notes. Robust but not strong. Its texture is dry and compact, with many small eyes; the embossed rind has a thatched pattern, remaining from the days when the curds were drained in basket-moulds made of woven straw. Customarily served with quince paste ( Membrillo), Spanish almond, and Jamon Serrano...

Manchego is Spain’s most popular sheep's milk cheese. The sheep come from the plains of La Mancha, the home of the famous Don Quixote. The area is extremely hot and the sheep graze on dry pastures and grain stubble fields. When it comes time to mature, like many other Spanish cheeses, Manchego is smeared with olive oil. It has a very potent, nutty flavor that is unforgettable. The amount of time this cheese matures varies.

Manchego is made from the milk of sheep, because the rocky and hostile terrain of that part of Spain did not permit the cultivation of cattle. Manchego is a delicious firm cheese which is sold in both young and aged forms, with a varying intensity of flavor depending on how aged the cheese is. The cheese is also crumbly and dry. - 1 lb.