This is the oldest sheep cheese in Australia. This cheese ranges in age from 12 – 24mths. This cheese is our interpretation of mature ewe’s milk Manchego. A waxy textured cheese that is best when made from spring milk & is at its peak from 12 to 18 months of age. This cheese should finish with a lingering nuttiness.
AVAILABILITY: All year
La Mancha is a hard sheep’s milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of La Mancha have been hand-crafting this cheese for centuries. La Mancha has a sharp, moderately gamey, sheep’s milk flavoured bite and texture that melts in the mouth.
How should I use this cheese?
Pair this cheese with Pinot Noir or other light reds. A very advanced cheese that should be enjoyed on its own with a dollop of Pear Chutney.