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1605 MANCHEGO PDO / Essex St. Cheese
Made with milk from a single herd and aged with an unwaxed rind, 1605 balances mellow flavors of sweet almond with vague spice notes. Aged 6-9 months. (PRICE PER POUND)
A Perfect Pairing
Create a Spain-inspired ‘mise en place’ with Naveran Brut Cava, crunchy Quicos, and Chorizo Espanol.
Looking for more like this?
Try Ewephoria or Mitica Sardo
The Full Wheel
Try Ewephoria or Mitica Sardo
The Full Wheel
There are less than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind, such as this 1605 Manchego sourced by Essex St. Cheese. “Farmstead” means the animals live at the same farm where the cheese is made, resulting in finer quality product. Finca Sierra de la Solana ranch, est. 1878, is in the heart of La Mancha, Spain, a couple hours southeast of Madrid. The Head Cheesemaker at Finca Sierra de la Solana is Maria José Gonzalez, who grew up in a farming family, studied wine – but fell for cheese. The same great cheese that Don Quixote enjoyed hundreds of years ago with a natural rind (unwaxed, not the artificial brown like most Manchegos), which allows the cheese to breathe. The cross-hatch pattern on this natural, ambient rind is an homage to the imprint of woven grass baskets that Manchego was historically aged in. Manchega-breed lambs are born at the ranch to the quiet playing of Mariachi music on speakers throughout the nursery, and they listen to it until they are three weeks old, when they go out to graze. Only batches that have a tender, juicy sweetness and a long, gentle finish are selected. The cheese's aroma is clean, like hay and almonds. Notable flavors include lush pineapple and warm, toasty brioche.
$18.20
Original: $51.99
-65%1605 MANCHEGO PDO / Essex St. Cheese—
$51.99
$18.20Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Made with milk from a single herd and aged with an unwaxed rind, 1605 balances mellow flavors of sweet almond with vague spice notes. Aged 6-9 months. (PRICE PER POUND)
A Perfect Pairing
Create a Spain-inspired ‘mise en place’ with Naveran Brut Cava, crunchy Quicos, and Chorizo Espanol.
Looking for more like this?
Try Ewephoria or Mitica Sardo
The Full Wheel
Try Ewephoria or Mitica Sardo
The Full Wheel
There are less than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind, such as this 1605 Manchego sourced by Essex St. Cheese. “Farmstead” means the animals live at the same farm where the cheese is made, resulting in finer quality product. Finca Sierra de la Solana ranch, est. 1878, is in the heart of La Mancha, Spain, a couple hours southeast of Madrid. The Head Cheesemaker at Finca Sierra de la Solana is Maria José Gonzalez, who grew up in a farming family, studied wine – but fell for cheese. The same great cheese that Don Quixote enjoyed hundreds of years ago with a natural rind (unwaxed, not the artificial brown like most Manchegos), which allows the cheese to breathe. The cross-hatch pattern on this natural, ambient rind is an homage to the imprint of woven grass baskets that Manchego was historically aged in. Manchega-breed lambs are born at the ranch to the quiet playing of Mariachi music on speakers throughout the nursery, and they listen to it until they are three weeks old, when they go out to graze. Only batches that have a tender, juicy sweetness and a long, gentle finish are selected. The cheese's aroma is clean, like hay and almonds. Notable flavors include lush pineapple and warm, toasty brioche.
