This handmade cheese, made by the Villajos family, is Manchego at its best. Each bite of this aged cheese releases a full nutty flavor and a pleasantly bold sharpness. This tray holds perfectly portioned hand-cut slices of Reserva Manchego, ready to be served alongside fruit, Ibérico ham or marcona almonds.

Why is Villajos Manchego so exceptional? It starts with the milk. The family uses only fresh, local sheep’s milk, crafted in small batches to produce a truly artisanal cheese, noticeably richer and more complex than supermarket Manchego.

The Manchega breed sheep graze on nearby pastures filled with wildflowers, grasses and herbs, which lend depth and flavor to the milk. Each morning, the milk is delivered fresh to the Villajos creamery, where it is transformed under the careful guidance of master cheesemaker Beni.

Working with raw milk, the cheese is churned, pressed and then patiently aged for six months and turned regularly to ensure even maturation. This extended aging creates a firmer texture and a sharper savory profile, somewhat similar to a fine Parmigiano Reggiano.

Villajos’ cheeses have earned widespread recognition. This sharp Manchego won a Gold Medal at the Cheese from Spain Awards, a Gran Selección Silver Medal from Castilla-La Mancha and a Silver Medal at the World Cheese Awards. One taste, and you’ll understand why.