Pasamontes Añejo Manchego Artesano is made from raw Manchega sheep’s milk, preserving the delicate yet deeply expressive character of the milk. In Spain, “artesano” refers specifically to raw milk rather than artisanal production. Aged for ten to twelve months, this Añejo develops a brownish-yellow hue and a firm, refined texture, with flavors that are rich, robust, and deeply nutty.
Hand-treated with a natural anti-mold solution, the cheese features an all-natural, fully edible rind marked with a textured pattern inspired by traditional esparto grass molds. Complex and lingering, it offers remarkable depth and a long finish that clearly distinguishes it from pasteurized, mass-produced Manchego, showcasing the intensity and nuance that careful aging and traditional methods can achieve.
 
Pasamontes Manchego, made at the same location, since 1896 has long been known as Spain’s best Manchego and has more recently been recognized as a consistent DOP winner. The La Mancha region, home to the Manchega sheep breed, the milk of which is required to create DOP Manchego cheese. Made proudly by M. Dolores Palomares Pasamontes, who is the 4th generation in her family to carry on the cheese making tradition. Her great grandmother started the dairy. The sheep are herded using traditional shepherding practices. When you sense the big bouquet, taste the complexity of flavors, and savor the long finish on your palate, reserve some of your enthusiasm to honor the Pasamontes dedication to quality