This artisan Villajos semi-aged Manchego Cheese is arguably the best sheep’s milk cheese in Spain. This 1/2 Kilo pack is the Gran Seleccion Medal Winner 2005 that holds much interest to persons with refined sensuous enjoyment.

Villajos manchego cheese is churned by hand and then set aside to age for about 3 months. It has a hint of sharpness – somewhat like a Parmigiano cheese in texture – and the firmness comes with substantial aging.

Made with raw milk of the revered Manchego breed of sheep, it has deep rich flavour in comparison to industrial cheese. You might find dozens of commercial Manchego cheeses but this particular one has its own standard, and other cheeses don’t measure up to it.

Process of producing Manchego Cheese

Manchego breed sheep are tended by shepherds in the hills surrounding the village and the fresh milk collected is immediately refrigerated that in to preserve the natural aroma and taste.

Beni, the master cheese maker at Villajos with expertise has made this complex process of producing raw milk cheese making- very simple yet with the artisan character. The final product surpasses others with an unparalleled taste, full of subtle tones.

Manchego Cheese is far superior to those made with pasteurised milk. It’s been a decade the family is producing this exquisite Manchego cheese. It’s the artisan quality and authenticity which has earned its the Gran Selección Silver Medal for Manchego in 2005.

The beautifully crafted Villajos “semi-curado” cheese has been awarded four Gran Selección prizes in 2002, 2003, 2005 and 2006. The Gran Selección is an annual agricultural food competition held by the regional Government of Castilla-La Mancha – where the company is based.

Traditionally, manchego is cut in wedges and served with olives and thin slices of Serrano ham or membrillo quince preserve. It is a classic flavour of Spain. Their entire production process is supervised by the Council of the Denomination of Origin of Manchego Cheese