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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“My wife and I lived in Italy for 6 years and crave the traditional Italian cuisine I found on your web page. I plan to make this a a routine stop in the future.”
----R. Scott Lee