Manchego D.O. Cheese Maese Miguel Aged 3 Months 2.02 Lb

At Dao Gourmet Foods, our passion for premium and authentic cuisine started with our love for traditional Spanish dishes. We saw a gap in the market for high-quality cured meats and sought to bring the best of Spanish cuisine to the world. That's why we work closely with local farmers, artisans, and producers to source only the finest ingredients and bring the best of the world's cuisine to your table.

We are proud to offer our customers the opportunity to taste the best Spanish cuisine with our range of premium cured meats, including Jamon Iberico de Bellota. Whether for special occasions or everyday meals, we aim to bring a touch of sophistication and luxury to your table. Discover the traceable origins of every Iberico ham, from farm to plate.

Manchego cheese is a Spanish classic with a rich, nutty flavor and creamy texture. The best is made traditionally and aged for intense flavor. A cheese board is the ultimate way to display gourmet cheeses. Pair with fruits, nuts, crackers, and wine for a sophisticated spread.

Mahon cheese is also a name-controlled cheese, a DO (Denomination of Origin) cow's milk cheese from the island of Menorca, Balearic Islands. Pale yellow in color with numerous eyes and rounded edges, this four-month-aged cheese has a characteristic orange rind. Creamy with a nutty finish, Mahon cheese is versatile in the kitchen: you could use it as a splendid sandwich cheese or prepare something more sophisticated.

V Navarra is a Latxa sheep's milk cheese, Idiazabal style, with the same intense smoked flavor. Both are always produced only with raw milk in the North of Spain: Basque Country and Navarra. The mountains there still have this lush vegetation, where sheep flocks can get first-quality pastures. Traditionally, shepherds take the flocks to higher pastures during summer time, where the grass is fresh and abundant. It's during these months where the cheese is made, as it is a summer cheese.

Manchego is a DO, name-controlled cheese, which can be made only from the milk of the Manchega sheep. They graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass.

Whether you're looking for a delicious Spanish classic like Manchego, a creamy and nutty Mahon, or an intensely smoked Idiazabal, our selection of gourmet cheeses from Spain and beyond will delight your taste buds and elevate any dining experience.

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