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.


5 ratings

Steph Destra

a month ago

Anthony D

a month ago


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.

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