Cheese & Dairy | Cheese | Sheeps | Hard | Manchego

Complex, savoury. Hints of caramel, malted cereal. Masterful Manchego. As good as it gets. Our 1605 Manchego is made at the Sierra la Solana estate, 150km south of Madrid. Here you can find traditional, rustic Mediterranean vegetation, as well as a harsh and extreme climatic environment, ideal for the native Manchega sheep to roam about. The result is a clean, rich-tasting milk with a sweet and malted cereal finish, which translates into elegant, fruity, intense flavours with a long finish. This 11-month minimum matured Manchego has aromas of leather and lanolin. The paste is dense and, on occasion, crystalline. It has a complex savoury flavour with hints of caramel and spices and a long, intense finish. To learn more about Queserías 1605, watch the video here. Net weight: 200g wedge (11 months) 

Fresh flavours, pleasant acidity, mellow sweetness. Smooth, dense texture. Lactic, herbal aromas.  Winner: Silver at the World Cheese Awards 2023 This semi-cured vegetarian Manchego PDO, combines lactic and herbal aromas, the paste is dense and semi hard. The flavours are fresh with a pleasant acidity and a mellow sweetness, typical of ewes’ milk.  Net weight: wedge approx. 250g, quarter approx. 750g, half approx. 1.5kg, whole approx. 3kg

Complex, savoury. Hints of caramel, malted cereal. Masterful Manchego. As good as it gets. Our 1605 Manchego is made at the Sierra la Solana estate, an area of about 350 hectares, which includes vineyards, almond plantations and olive groves, 150km south of Madrid. Here you can find a traditional rustic Mediterranean vegetation as well as a harsh and extreme climatic environment, ideal for the native Manchega sheep to roam about. The result is clean, rich-tasting milk with a sweet and malted cereal finish which translate into an elegant, fruity, intense flavours with a long finish. The aroma of this 5-month-matured Manchego is of butter and cereal. The paste is pale ivory, semi-hard and dense; the flavours are of sweet and rich sheep’s milk and raw almonds. It has a long, clean finish. Net weight: 230g wedge

A hard and, on occasion, crystalline texture. The aroma is intense, buttery and herbal, the flavour is full and rounded with hints of leather and dried nuts; the aftertaste is clean and long. Net weight: quarter approx. 625g, wedge approx. 240g.

Meaty, savoury flavours. Hints of toasted nuts. An open textured "session" Manchego. Matured in our Cheese Rooms. Winner: Gold at the World Cheese Awards 2023 A classic full-flavoured artisan Manchego with lanolin and spicy notes, and a meaty and savoury depth all in a harmonious balance. Ideal served with membrillo or date and walnut wheel and a glass of medium bodied red such as Tempranillo or a glass of Oloroso or Palo Cortado sherry. Net weight:  wedge approx. 240g; half approx. 1.5kg; whole approx. 3kg

Rich, buttery flavours. Delicate truffle. Aromatic. From the top Manchego makers. Winner: Silver at the World Cheese Awards 2023 Sierra la Solana is a hard, pressed Manchego style cheese with the subtle taste of natural black truffle (Tuber Melanosporum). Made using the unpasteurised milk of Manchega sheep and natural Spanish black truffle. Each cheese is made by hand and matured for a minimum of 3 months. The rind is natural and edible. Net weight: 230g  

Rich, buttery, hints of raw almonds. Delicate, with a slight tang. Prized by Manchego lovers. Winner: Silver at the World Cheese Awards 2023 An exceptional artisanal PDO cheese made with raw milk from carefully selected sheep of the Castellana breed. Low-acidity milk with high fat content. This compact cheese is aged for two months in a cold chamber at a temperature of 10º C and then spends a minimum of four months in a cold, humid underground cellar for maturing. The texture of this cheese is firm, but holds its shape well, with a slightly acidic aroma reminiscent of sheep's milk. It leaves a pleasant oily, buttery, sensation in the mouth with a hint of nuts, this cheese has a long lasting finish. It has a slight tang that gradually becomes more noticeable the longer it is matured for. Net weight: approx. 250g wedge

Made on the Hualdo estate in Toledo, this exceptional Manchego is crafted from the raw milk of the farm's own Manchega sheep. The milk is transformed into cheese within hours of milking, preserving its freshness and allowing the character of the milk to shine through. Aged for 10 months, it develops a firm, slightly grainy texture and a rich, complex flavour. Expect notes of toasted cereals and nuts, balanced by subtle vegetal undertones and a long, gently spicy finish. Its deep, aromatic profile makes it an outstanding example of mature Manchego. Produced entirely on a single estate, Hualdo follows a closed-loop farming system, with careful management of grazing, animal welfare and feed production. This integrated approach results in a cheese with remarkable depth, structure and purity of flavour, reflecting both the traditions of La Mancha and meticulous cheesemaking. Serve with soda bread, fresh pineapple or other sweet fruits, and a glass of well-aged red wine.