Aged longer than most Manchego (at least 14 months), this Reserva variety is extra nutty and a bit salty. Made from pure sheep's milk in the La Mancha region (as all authentic Manchego must be) it is a great cheese to enjoy on its own, but is also hard enough to grate.

A great cheese with cured meats such (Jamon Serrano is perfect!), quince paste, fig spread or drizzled with honey.

 Wine Pairing: A medium bodied Spanish Garnatxa or Rioja Crianza are great options to pair with such a robust cheese.  If you'd like to try a white, go for something full bodied and rich - Spanish whites would be good choice.