Artequeso’s Manchego Cheese is made with the highest-quality raw Manchega sheep’s milk, obtained solely from selected specimens on Finca La Prudenciana, a family-owned farm that has been raising Manchega sheep for decades. After the milk is gathered, Artequeso Manchego cheese is made according to the finest artisan traditions, with cheesemaker Alfonso Alvarez and his team maintaining complete control over each step of the process, including curd cutting, whey drainage, salting, and drying. Following the manufacture process, each wheel is meticulously cared for during the affinage process, with special attention paid to temperature and humidity management.
The Semi-Curado Six Month Manchego has a creamy, buttery flavor that is unique but not overpowering, with a lingering aftertaste. Raw milk produces a creamier cheese with a more nuanced, long-lasting, and well-developed flavor.
In 2017, Artequeso Manchego triumphantly placed 7th (out of 1,200 entries) in the Open Class category at the World Dairy Expo Championship in Wisconsin, judged by prestigious and well-known judges from all over the United States.
Pair this Semi-Curado with a young white wine, either sweet or dry, rose wine, or an IPA beer.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.