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This incredibly traditional cheese has been produced for thousands of years in the La Mancha region of Central Spain.

When you eat Manchego, allow yourself to be transported back in time. It is a hard, buttery-tasting cheese, with a silky texture. It has an ivory-coloured interior punctuated by small holes. This holey, crumbly texture dissolves in the mouth, so revealing the creamy richness of the ewes milk that lingers pleasantly on the palate.

All at once it’s nutty, herbaceous and savoury, with a certain sweetness that is brought out by the classic membrillo pairing. 

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