bars sharp thin
magnifying glass thin
heart thin
Six months of ageing. No shortage of character.
This is Manchego with something to say. Six months of maturation bring a deep sheep’s milk flavour, a firm bite and an intensity that makes one piece lead naturally to the next.
Serve it with jamón ibérico, roasted almonds and sharp quince paste, or take it into the kitchen. Shave it over warm mushrooms, grate it into croquettes or pair it with charred peppers. The 3 kg wheel gives the counter plenty of room for generous portions, retail wedges and fresh ideas.
LET IT ARRIVE WITH CONFIDENCE
Manchego Curado deserves more than a predictable place beside a few grapes. Build the plate around contrast: irregular pieces of cheese, glossy slices of jamón ibérico, warm Marcona almonds and quince paste with enough acidity to cut through the richness. Add charred peppers or bitter leaves when the plate needs a fresher edge.
At the delicatessen counter, offer small tasting pieces with quince or almonds before cutting generous wedges for sale. It turns a familiar Spanish cheese into something customers can experience before deciding how much to take home.
PUT THE CURADO TO WORK
Heat changes the conversation. Grate it into croquettes, fold it through a potato tortilla or let fine shavings soften over grilled mushrooms, asparagus or roasted cauliflower. Its concentrated flavour also works beautifully in savoury biscuits, filled pastries and sauces for grilled meat.
Try it with honey and black pepper for a fast tapa, or combine it with roasted pumpkin and toasted hazelnuts for something less expected. Tempranillo is a natural companion, while dry sherry, cider and malty beer take the pairing in different directions.
Pasteurised Manchega sheep’s MILK, salt, stabiliser (calcium chloride), rennet, preservative (lysozyme derived from EGG) and lactic cultures.
Non-edible rind: preservatives (E202 and E235) and colours (E150a and E160b(ii)).