Ponce de Le贸n hand milks its flock of Manchega sheep in the region of La Mancha, Spain. Its cheese is aged for 3-8 months in natural stone caves before being brushed with food-grade wax and exported around the world.

4.2

6 ratings

amber

2 months ago

Steph Destra

4 months ago

Anthony D

4 months ago

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play