An insight into our award-winning Manchego.

Posted on 23rd March 2015 by serranomanchegoadmin

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Our ‘Carpuela’ Manchego cheese is made with raw milk from the Manchega breed of sheep, tended by shepherds in the hills of La Mancha. This healthy free range grazing allows access to a diet of fresh grasses and herbs that adds an unparalleled flavour to the milk. This fresh milk is churned by hand into farmhouse cheeses within hours of milking, a key step in creating a great cheese. The cheese is set aside to age for 6 months under the watchful eye of the familia Gómez Moreno cheesemaster. Love, heritage and pride are another three vital ingredients that go into making this delicatessen. It is this beautifully crafted cheese we put into our tapas and cheese boards at Serrano Manchego in Edimburgo and not just any ‘manchego’ and certainly not just any cheese. This promotes excellence in specialty Spanish food & drink.

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