When we first tasted this handmade cheese made by the Villajos family, our idea of Spain's famous Manchego cheese was transformed. Each bite of this aged cheese releases a full nutty flavor and pleasantly bold sharpness. When you want to serve Manchego at its finest, there is nothing better.
Why is Villajos Manchego so good? The answer is the finest milk: the family churns the fresh local sheep’s milk in small batches to make a truly artisan cheese. This Manchego is so much richer than grocery store versions.
Manchega breed sheep graze in nearby pastures full of flowers, grasses and herbs that give their milk a complex flavor. Each morning the milk is quickly delivered to the Villajos factory.
Under the steady hand of master cheese maker, Beni, the raw milk is churned, then pressed into shape. Then the cheese is aged and periodically turned for 6 months before it is ready. The extended aging creates a firmer, sharper version of Manchego, with some similarities to a fine Parmigiano Reggiano.
Serve this sharp Manchego with fruit or wildflower honey. Or serve alongside favorites like Jamón Ibérico or Marcona almonds and your favorite wine.
Villajos has been recognized for their outstanding cheeses. This sharp Manchego earned a Gold medal at the Cheese from Spain Awards, and a Gran Selección Silver Medal for Manchego at the annual food fair hosted by the regional Government of Castilla-La Mancha, where it is made. It also won a Silver Medal at the World Cheese Awards. With one taste, you’ll see why!
