Known for its wineries, La Mancha is home to another famous product - Manchego cheese. It is also home to Finca La Prudenciana, located in the small town of Tembleque. Here, they make the delicious queso de oveja curado or cured sheep’s cheese. This cheese is semi-hard, and while traditionally made with pasteurized milk, Finca La Prudenciana uses raw milk for a far more pungent flavor.
It is round, and the cheese itself is slightly yellowed. The flavor sends thoughts of nuts and grass, thanks to the raw milk used in the cheesemaking process. It is salty, flavorful, and the perfect representation of a good La Mancha cheese aside from the world-famous Manchego.
La Mancha is not only the largest wine-making region in Spain, but also the one of the largest in the world, with some of the most popular wines being produced in this region. Pair this delicious cheese with a nice Cabernet Sauvignon from the La Mancha region, and you have a match made in heaven!
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.