This is a six-month Manchego from Quesos Artesanos in La Mancha, Spain, made from the milk of Manchego sheep and protected under the DOP. The Corcuera family behind it were instrumental in establishing the Denominación de Origen for Manchego, so this is about as honest a version of the recipe as you can find. At six months the paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a fine grain running through it. On the palate it leads with butter and toasted almond, then opens into the fruity, slightly grassy pull that only Manchego sheep's milk gives you. There's a quiet lanolin note underneath, more pasture than barnyard, and the finish stays sweet and clean. This is the sweet spot for Manchego if you want flavor without the bite of the longer-aged wheels. Still moist enough to slice generously, still mellow enough to put in front of anyone, and unmistakably the real thing.
