Spanish Hard Cheese

High-quality manchega milk. Initial pineapple aroma with sweet, coffee-like aftertaste. Melts beautifully. Winner: Silver Medal, World Cheese Awards 2023 Silver Medal, Mondial Fromage Tours 2023 Gold Medal, Frankfurt T. Awards 2023 A 2-star Great Taste Awards winner in 2025 This Manchego-style cheese offers a distinctive texture, slightly elastic with a natural brushed rind, reminiscent of traditional Swiss cheeses. Its smooth, creamy texture gives way to aromas of butter, freshly baked pastry, and toffee, which intensify as it matures. A perfect balance of sweetness and depth. This versatile cheese melts well, making it ideal for gratins, risottos or pairing especially well with meat dishes.

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.

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

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) 

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

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

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  

Savoury, tang of island salt air. Paprika-rubbed rind. Chalky centre. Peachy aroma.  Torralba Mahon DOP is the iconic cheese from Menorca with a distinctive square shape and rounded edges. The vibrant, orange coloured rind is created by rubbing it with pimentón and olive oil as it matures. It has a Protected Designation of Origin. The semi-hard, sometimes crumbly texture has a fruity, fresh and creamy aroma complemented by rich, savoury and yoghurty flavours. Approx. 300g wedge, 600g quarter. "Very good flavours rolling round the palate, with sweetness and savoury notes, creamy and fruity on the palate. Good firm texture and full bodied aroma and flavour. This cheese has a creamy mouthfeel and is full of flavour."

Crunchy, mature, big flavour. Parmesan meets buttered popcorn. Winner: Super Gold at the World Cheese Awards 2023 A cooked, pressed cheese made in the style of traditional Alpine cheeses. It is made with fresh milk from cows that graze freely in Galician meadows.Its flavour and texture are reminiscent of Parmesan and Grana Padano cheeses

Mild, citrusy, mushroomy. Fine texture, velvety rind. Historic cheese, lovingly revived in the 80s. Garrotxa is a re-invention of a traditional cheese of the region; it has a rind covered with a grey natural mould, pell florida, and a bone white, dense, semi-hard paste. The aromas are fresh and lightly acid, the flavour has notes of citrus and mountain herbs. Net weight: wedge approx. 250g

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