Extraordinary Food of Distinctive Quality
This beautiful marinated mature sheep’s milk cheese brings an authentic taste of Spain to your table. A staple that adorns tapas bar counters, Manchego cheese marinated in extra virgin olive oil combines two signature flavors of Spanish gastronomy into one. Quesos de Hualdo takes their mature Manchego Artesano (aged a minimum of 10 months) and…
Pi is the softest of the cheeses made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are left with more moisture in the curd at the time of draining, which allows its texture to soften. Pi has a rough moldy/bloomy rind with blue-green hints from the growth…
Lambda is a semi-soft sheep’s milk cheese made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are left with more moisture in the curd at the time of draining, which allows its texture to soften. Lambda has a soft pinkish-orange washed rind and a pungent aroma. Its…
This is a traditional Manchego cheese made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are turned and brushed regularly (on wooden boards, which imparts a woody, vegetal flavor) throughout their maturation. The color of the paste deepens as it ages. This cheese has a firm and…
Sigma is an aged sheep’s milk cheese reminiscent of alpine traditions aged on wooden boards. Exposing the curds to temperatures over 40ºC imparts toasted, buttery pastry and toffee notes. Sigma has a natural, brushed rind with a supple paste. On the palate is fermented butter, cereal, and sweetness. Sigma is aged for 7 months.
Romero is made with sheep’s milk and cured with Manchego rosemary leaves for at least six months. It offers an irresistible flavor with a rosemary aroma that makes it unique and original. The rosemary is collected in the mountains of La Mancha, which gives it an unbeatable class and distinction. In addition, it is an…
If you are used to flavorless, pasteurized Manchego, often found throughout the United States, you are in for a treat! Pasamontes Manchego is on another level of complexity with a long-lingering finish and noticeable depth that set this producer and their methods apart from the rest.
If you are used to flavorless, pasteurized Manchego, often found throughout the United States, you are in for a treat! Pasamontes Manchego is on another level of complexity with a long-lingering finish, and noticeable depth that set this producer and their methods apart from the rest.