Cured Cheese

Manchego is one of Spain´s typical mature cheeses. The milk of the Manchego sheep is undoubtedly a top-quality raw material for making this product, which wins international awards every year.

Another typical product is Mahón-Menorca, named after the Balearic town where it is made. It is an uncooked pressed cow´s cheese.

Majorero Canario is a pasteurised raw milk Majorero goat´s cheese, typical of Fuerteventura, and is also an exceptional matured cheese.

Castellano ripened is a sheep´s cheese with a strong smell, the aroma of fresh milk and a very powerful flavour, although different from that of Manchego.

Aged sheep´s cheese
The main type of ripened cheese is sheep´s cheese and, as mentioned above, it is the most widely consumed, especially the Manchego variety.

Ripened sheep´s cheese is intense, aromatic and generally more acidic than goat´s or cow´s cheese.

Ripened goat´s cheese
The second most widely consumed ripened cheese is goat´s cheese, whose flavour is more characteristic of goat´s milk.

To enjoy mature cheese to the full, it is important to know how to prepare it and combine it correctly. To cut it, it is recommended to use a cheese knife, specially designed for hard cheeses.

Once cut, the cheese can be served on a board with fruit, nuts or quince for a perfect combination. To intensify the flavour, extra virgin olive oil can be added, which also helps to prolong the life of the cheese.