Casa Mayor Manchego Cheese – Aged 12 Months – Whole Wheel Approx. 7 lbs – Spanish Sheep’s Milk Cheese | Firm Texture & Bold Flavor

Casa Mayor Manchego Cheese is an expertly aged Spanish cheese made from 100% sheep’s milk and matured for 12 months to achieve its firm texture and bold, nutty flavor. This whole wheel weighs approximately 7 pounds, making it an excellent choice for entertaining, gifting, or creating memorable cheese boards. Produced in the La Mancha region of Spain under strict quality controls, this aged Manchego offers a premium experience rooted in tradition.

• 12 Months Aged for Intense Flavor – A full year of maturation deepens the cheese’s signature nutty, savory taste, offering a bold profile ideal for true Manchego lovers.

• Whole Wheel – Approx. 7 lbs – A generous size that’s perfect for large gatherings, long-term use, or professional kitchen applications.

• Made from 100% Sheep’s Milk – Crafted in the La Mancha region of Spain using traditional methods and high-quality milk from Manchega sheep.

• Firm and Crumbly Texture – Excellent for slicing, grating, or serving with olives, Iberico ham, crusty bread, and Spanish wines.

• Produced by Casa Mayor – A brand recognized for quality and authenticity in traditional Spanish cheeses, ensuring a consistent and flavorful product.

Manchego sheep's milk cheese is the most popular in Spain without any doubt. It comes from the La Mancha region, Don Quixote’s land, and it is made from indigenous sheep’s milk. This young and mild Manchego cheese is aged for 12 months creating a flavorful and creamy cheese perfect to combine with grapes, quince jelly, or nuts. In fact, it is quite common in Spain to serve it as a dessert. The classic way is cutting it in triangular wafers. Remember to keep it in the refrigerator for longer conservation. Wrap it in plastic film or use a cloth soaked in olive oil to cover it, as the traditional way.

Manchego is a DO, name-controlled cheese, which can be made only from the milk of the Manchega sheep. They graze in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass