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OLM16013
Behind the flavor of each Manchego cheese lies the effort of the people who put their commitment into the task of ensuring its origin and quality. Olmeda Orígenes offers to you and your guests this remarkable Manchego Cheese with Denomination of Origin, elaborated in our dairy in Madridejos (Toledo) with all the dedication of their people.
This Manchego Cheese is produced with the best milk from “Manchega Sheep”, a type of sheep native from La Mancha region. From Olmeda Orígenes we trust on our providers, which count on a family tradition for the elaboration of these savory cheeses. The cheeses are manually molded and left to age between 4 and 5 months for semi cured cheese and 6 to 8 for cured cheese.
Register now to see the price
This exceptional cheese is made with the milk from sheep of La Mancha. Ivory-straw like color which progressively gets darker. On the nose it is elegant with a hint of dried fruits ond on the palate it is buttery with a spicy aftertaste. Our cured and semicured cheese and the spectacular Manchego in extra virgin olive oil are quite exceptional. Shelf Life 12 months Origin Madridejos, Toledo
https://www.youtube.com/watch?v=qabf6idggJI&feature=youtu.be
Code: XBUT116
weight20G/EARegister now to see the price
Code: XCRE034
weight5KG/EARegister now to see the price
Code: XLFM0206
weight1KG/EARegister now to see the price
Code: XNYD0012
weight1-4.2KG/EARegister now to see the price
OLM16013
Behind the flavor of each Manchego cheese lies the effort of the people who put their commitment into the task of ensuring its origin and quality. Olmeda Orígenes offers to you and your guests this remarkable Manchego Cheese with Denomination of Origin, elaborated in our dairy in Madridejos (Toledo) with all the dedication of their people.
This Manchego Cheese is produced with the best milk from “Manchega Sheep”, a type of sheep native from La Mancha region. From Olmeda Orígenes we trust on our providers, which count on a family tradition for the elaboration of these savory cheeses. The cheeses are manually molded and left to age between 4 and 5 months for semi cured cheese and 6 to 8 for cured cheese.
