Manchego Cheese

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

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, 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

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) 

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  

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

Discover the hidden gems of Spanish cheesemaking with our Artisan Cheese Box: a curated selection of four exceptional cheeses that deserve the spotlight. From the nutty depth of Galmesan to the delicate, earthy notes of Garrotxa, these artisan cheeses are crafted with care by some of Spain’s most skilled producers. Each cheese in this box is a true standout: distinctive, rare, and full of character. Whether you’re a curious newcomer or a seasoned connoisseur, this selection is a celebration of Spain’s rich and varied cheesemaking traditions beyond the classics. Please note: The Galmesan included in the box will be freshly cut in our cheese rooms and not prepacked.  In the event that any of the above items are unavailable at the time of dispatch, we will substitute them with an equally delicious product. Because many of our cheeses are cut to order or carefully matured by hand in our London Cheese Rooms, they don’t have the same shelf lives you might find with more commercially produced cheeses. This is part of what makes them so special - they’re fresher, more natural, and treated with the care they deserve! Typical shelf life from day of dispatch:- Semi-hard & hard cheeses – vacuum packed, around 30 days.- Blue cheeses – foil wrapped, around 8 days.- Semi-soft, soft & lactic cheeses – wrapped in wax paper, around 8 days.

Coated in lard and rosemary, this Manchego-style cheese has a dense and lightly crunchy texture, with buttery and herbal aromas. It is full flavoured and savoury, with a long and balanced finish. As with most Manchegos, this cheese is traditionally paired with membrillo. It also works very well on its own or as part of a cheeseboard, paired with a dry white wine or a dry sherry. The dairy opened in 1987 with the aim of producing authentic artisan Manchego cheese, in the municipality of Villarejo de Fuentes. The village, located in the heart of La Mancha, has always enjoyed clean air and a climate perfectly suited to the production of this style of cheese. With more than 1,500 square meters, the facilities are in a privileged location, where the sheep graze freely offering the best milk for their cheeses. Their mission has always been the same: the production of quality artisan cheeses using traditional methods and always opting for a sustainable agri-food chain. Net weight: quarter approx 750g, wedge approx 200g.

Indulge in the flavours of Spain with our Classic Cheese Box, featuring four exceptional cheeses that embody the heritage and craftsmanship of Spanish cheesemaking. From the bold tang of Monte Enebro to the silky richness of Torta de Barros, each cheese is a beloved classic, offering a perfectly balanced and authentic tasting experience. Please note: In the event that any of the above items are unavailable at the time of dispatch, we will substitute them with an equally delicious product.  Shelf life Because many of our cheeses are cut to order or carefully matured by hand in our London Cheese Rooms, they don’t have the same shelf lives you might find with more commercially produced cheeses. This is part of what makes them so special - they’re fresher, more natural, and treated with the care they deserve! Typical shelf life from day of dispatch:- Semi-hard & hard cheeses – vacuum packed, around 30 days.- Blue cheeses – foil wrapped, around 8 days.- Semi-soft, soft & lactic cheeses – wrapped in wax paper, around 8 days.

Let our cheesemongers surprise you with a handpicked selection of Spanish cheeses from the Brindisa Cheese Rooms in London! Chosen with seasonality and exceptional quality in mind, this box is perfect for adventurous cheese lovers who trust our experts to deliver something truly delicious. Each box includes three different cheeses from our ever-evolving range, with a total weight of around 450g. With no two boxes quite the same, it’s a great way to discover new favourites and experience the cheeses our team is most excited about right now.  Shelf life Because many of our cheeses are cut to order or carefully matured by hand in our London Cheese Rooms, they don’t have the same shelf lives you might find with more commercially produced cheeses. This is part of what makes them so special - they’re fresher, more natural, and treated with the care they deserve! Typical shelf life from day of dispatch:- Semi-hard & hard cheeses – vacuum packed, around 30 days.- Blue cheeses – foil wrapped, around 8 days.- Semi-soft, soft & lactic cheeses – wrapped in wax paper, around 8 days.