Cave aged Manchego cheese PDO
Don Juan Cave-Aged Manchego offers a unique tasting experience, crafted in our underground cheese caves at Finca María Paz. Designed to replicate the natural conditions of La Mancha, each stage of the aging process enhances the cheese’s depth and complexity.
 

After an initial 60-day maturation in La Mancha, the cheese enters our caves, spending two months in each of four chambers Spring, Summer, Autumn, and Winter. Each chamber features a distinct microclimate with controlled temperature, humidity, airflow, and light, which shape the cheese’s evolving character.

At the heart of the caves lies a greenhouse connected to the chambers and filled with aromatic plants—lavender, thyme, and rosemary—that naturally infuse the cheese with delicate herbal and floral notes.

Depending on its aging time, Don Juan Cave-Aged Manchego can have a creamy or crystalline texture, always delivering a rich, savory flavor that blends tradition with innovation.

Best enjoyed with fig jam, Iberian charcuterie, or crusty bread, and paired with a robust red wine or dry Sherry.

cave aged Manchego cheese PDO
4 months

This Cave Aged Manchego completes its maturation in our Primavera (Spring) chamber, where it rests for 2 months surrounded by gentle airflow from our aromatic greenhouse. Aged for a total of 4 months, it develops a creamy texture, delicate sheep’s milk flavor, and a subtle floral aroma.

cave aged Manchego cheese PDO
6 months

Starting with 2 months of aging in Castilla La Mancha, this Manchego then spends 2 months in the Primavera (Spring) chamber, where fresh airflow and aromatic herbs give it a powerful and distinctive floral bouquet. It then moves to the Verano (Summer) chamber for 2 more months, where it ripens rapidly due to the high temperature and develops its rind. 
By the end of the 6-month aging process, the cheese develops a complex flavor, firm texture, and rich aromatic profile.

cave aged Manchego cheese PDO
10 months

Our Manchego cheese starts aging in the Primavera (Spring) chamber for 2 months. It then moves to the Verano (Summer) chamber for another 2 months, followed by 2 months in the Otoño (Autumn) chamber. The maturation finishes in the Invierno (Winter) chamber. After a total of 10 months, this cheese offers a firm texture, unique spicy notes, and a distinctive aroma from a blend of aromatic plants, showcasing the perfect balance of tradition and innovation.

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