Ponce de León 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.
2 months ago
I was pleasantly surprised with this manchego because I ordered it online. I baked Samin Nosrat’s foccacia and paired this cheese with some olives, figs and meats. It was delicious, rich and nutty. I have already bought it three times and planning to finish the wedge I have in the fridge right now.