Cave aged Manchego cheese PDO
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.
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.
