Manchego cheese is undoubtedly Spain's most famous cheese. Its unique taste depends to a large extent on the curing process, which can take up to one year.

Semicurado Manchego Cheese, MARANTONA brand

Made with unpasteurized Manchego sheep's milk.  The rind of this cheese is cured in oil.
Matured in 60 to 90 days.
Available in 1.2 kg, 2.3 kg, and 3.2 kg sizes (2.64 lb., 5.06 lb., and 7.04 lb. sizes)

This ivory colored cheese with its aroma of unpasteurized milk has an intense yet delicate flavor with a delightfully characteristic aftertaste.

 Curado Manchego Cheese, MARANTONA brand
WINNER OF THE 2006 GOLD MEDAL IN THE WORLD CHEESE AWARDS

Available in 1.1 kg, 2.2 kg, and 3 kg sizes (2.42 lbs., 4.84 lbs., and 6.6 lbs. sizes) with a brushed rind cured in oil.

This traditional cheese is aged for between six and eight months in Manchego’s cheese curing cellars.  Its long lasting aroma is pleasant, powerful and intense and hints of its balsamic origins.

Aged Gran Reserva Viejo Manchego Cheese, MARANTONA brand

Available in wheels that weigh between 2kg and 3 kg (4.4lbs. and 6.6 lbs.) this cheese features a brushed rind which is preserved in oil.

This traditional cheese is slowly aged for 12 months in the cellars of La Mancha

Cheese cured in Virgin Olive Oil, La CASOTA brand

This unique product is made with unpasteurized sheep’s milk.  After 60 days of curing, this cheese is submerged in virgin olive oil and aged for approximately another 5 months. This cheese comes available sliced in vacuum packaging of 2.5kg and 3.5 kg (5.5 lb. and 7.7 lb.) weights or in jars.

This cheese is characterized by its creamy color with reddish highlights and strong flavor.