Raw Manchego Farmhouse DOP “Queseria Finca Valdivieso”

Dry, nutty and savoury, with the distinctive sweetness of raw Manchega sheep’s milk.

This farmhouse Manchego DOP is made at Finca Valdivieso in La Mancha from the raw milk of a single herd of Manchega sheep. It is a rare single-farm expression of Spain’s best-known cheese.

Origin: La Mancha, Spain
Milk: Raw ewe’s milk
Style: Hard farmhouse sheep’s-milk cheese
Texture: Firm and dry with a slightly crumbly finish
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Nutty, grassy and slightly sweet, with a dry finish and the warm savoury character of Manchega sheep’s milk.

Serve in wedges with olives, cured meat, quince paste or crusty bread.

Rioja and other Spanish reds are natural partners.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Tasmanian Quince Paste · Pickled Baby Figs · Falwasser Crispbreads

Pecorino Moliternino
For another firm sheep’s-milk cheese with a sharper Sardinian finish.

Ossau-Iraty Grand Affinage
For a smoother French sheep’s-milk mountain style.

Finca Valdivieso has been farming in La Mancha since the nineteenth century and controls the process from herd management through to cheesemaking.

Ingredients: Raw ewe’s milk, salt, cultures, animal rennet.