MANCHEGO CHEESE P.D.O. CAVE AGED
THE QUINTESSENTIAL SPANISH CHEESE AGED IN OUR CAVES
Our Manchego P.D.O. Cave Aged is matured in four distinct caves: Spring, Autumn, Winter, Summer, recreating the climatic conditions of the La Mancha region.
Inspired by the French artisan’s idea of ripening Comté with aromatic herbs, we integrated into our project a greenhouse, which is connected to the four cheese caves where Manchego matures. Inside, freshly cut aromatic plants from the gardens of the Finca Maria Paz are frequently replaced: rosemary, thyme, and lavender. This process purifies the air naturally and prevents the formation of mold, while conferring the cheese its particular and subtle aromatic notes.
Upon receiving the approval of the Regulatory Council after 60 days of ripening in Castilla La Mancha, our Cave Aged Manchego is relocated to our ageing chambers in Jerez de la Frontera. Here, the cheese culminates its maturation period in the Spring Chamber, acquiring its rich flavor and fragrant aroma, enhanced by the strong scent of the greenhouse plants.
This final stage preserves the essence of fragrance and taste and creates an authentic personality for our exclusive Manchego cheese P.D.O. Cave Aged.
Manchego cheese P.D.O. cave aged 4 monthS
This Cave Aged Manchego completes its curing period in our Primavera (Spring) chamber, where it will remain for 2 months. This is the chamber where the air flow from the greenhouse is more abundant. This Manchego P.D.O. Cave Aged 4 months will acquire a floral aroma, with a creamy paste and soft notes of sheep’s milk.
Manchego cheese P.D.O. cave aged 6 months
From Castilla La Mancha, this Manchego cheese will continue to mature in our Invierno (Winter) chamber, where the cold temperature and the lack of light allow for a slow curing process. Then, it will be moved to the Spring chamber, acquiring a powerful and distinctive bouquet.
Manchego cheese P.D.O. cave aged 10 months
This Cave Aged Manchego is first matured in the Verano (Summer) chamber for 2 months, where it ripens rapidly due to the high temperature, and forms the rind. After that, it continues to the Otoño (Autumn) chamber for 2 more months and then to the Winter chamber for another 2 months; it will finish its ageing period in the Spring chamber. This cheese represents the perfect outcome of our innovative curing process: a firm consistency, a unique flavor with spicy notes and an unmistakable fragrance from the aromatic plant mix.