Ojos del Guadiana Manchego
Weight approx 200g.
Unpasteurised ewe’s milk
Cuenca, Castilla-La Mancha, Spain
WHAT IT TASTES LIKE: Rich, creamy, sweet, piquant, aromatic, fruity and savoury, with subtle nutty notes and an aftertaste of sheep's milk. Ivory-coloured paste with a firm texture.
WHERE IT COMES FROM: Manchego is Spain's most well-known cheese and makers claim that it has probably been around for at least 2000 years. Manchego is usually made from the milk of Manchega sheep which graze the tough vegetation of the La Mancha plain, an arid plateau in central Spain. However, Ojos del Guadiana Manchego is made with the milk of Manchega sheep which graze in the lush wetlands at the source of the Guadiana river. Matured for 17 months, the embossed pattern on the rind is added these days to replicate the marks that rush moulds would leave on the outside of the cheese in days gone by.