From the the legendary La Mancha region of Spain, home to the same windmills fought by Don Quixote, comes Manchego Curado. This raw sheep’s milk cheese is aged for at least 6 months, and is delightfully semi-soft for how long it is cured. The freezing winters and burning hot summers give Manchego Curado a complex mix of nutty flavor, with citrus undertones, and creamy sweetness from the milk mixed with mild acidity of the aging process. The traditional grass molds leave a beautiful antique herringbone finish on the rind, reminiscent of ancient cheesemaking craftsmanship. We will be sampling this wonderfully delicious cheese from 11:00am until 2:00pm this Saturday, March 16th.
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“An Ialian in north-central Kansas is like a fish out of water. Without pasta, cheese, tomatos and olive oil, life is just plain midwestern. Kansas City, Omaha and St. Louis are not around the corner, so I was pleased to find your web site and look forward to receiving my first order next week.”
----Fr. Albert DeSanctis