Don Bernardo Aged Manchego (Various)

Don Bernardo Aged Manchego

About Manchego Cheese

Manchego is Spain’s most iconic cheese, made exclusively from the milk of sheep native to the La Mancha region in central Spain. This bold, aged cheese has origins dating back to the Bronze Age, when local artisans used milk from ancient sheep breeds and pressed the curds in esparto grass baskets. Today’s Don Bernardo Aged Manchego continues this time-honoured legacy, crafted using pasteurized Manchego sheep’s milk, and pressed in traditional cylindrical molds for a signature basket-weave rind.

Don Bernardo stands out for its strict adherence to the Protected Designation of Origin (DOP) rules. Only whole Manchego sheep’s milk from the La Mancha region is used, and every wheel is carefully cured for over twelve months in local caves. This extended curing gives the cheese its wonderfully crumbly texture and deep, nutty flavour, making it a Manchego viejo – the pinnacle of aged Manchego cheeses. Each wheel is individually inspected and coded by the regulatory council, assuring unmatched quality.

The complex, rich character of Don Bernardo Aged Manchego comes from the unique combination of La Mancha’s pastures, the special properties of Manchego sheep’s milk, and a careful curing process. The cheese’s ivory interior exhibits subtle herbal aromas, nutty hints reminiscent of Brazil nuts and roasted caramel, and a pleasant tangy finish that lingers on the palate. Despite its firmness, the aged cheese crumbles easily, yet melts in the mouth with a buttery undertone.

Today, cheese production in La Mancha is internationally celebrated, with over 5.9 million kilos exported globally last year alone. Don Bernardo, the number one selling Manchego brand in Spain, is renowned for premium quality and authentic flavor. Its classic characteristics make it the ideal centerpiece for Spanish-themed boards or gourmet feasts.

There are several styles of Manchego cheese, each reflecting how long it is cured. Semi-cured manchego (manchego semicurado) is aged for three weeks to three months, while manchego curado is aged three to six months for a firmer bite and a balanced nutty-creamy taste.

Aging for a year or more yields manchego viejo, such as Don Bernardo Aged Manchego, which is fully cured and delivers maximum intensity and complexity. If crafted from raw sheep’s milk, manchego is classified as artisan, but Don Bernardo uses expertly pasteurized milk to maintain consistency and safety.

Serving Suggestions
Bring the cheese to room temperature before serving to appreciate its full depth. Slice Don Bernardo Aged Manchego into thin wedges or cubes and serve on a board with Spanish olives, Marcona almonds, and quince paste for an authentic tapas platter. Drizzle lightly with honey or pair with figs for a sweet-savory contrast, or enjoy with rustic bread and slices of cured meats like chorizo. For drinks, reach for a Rioja or bold red wine, or even a crisp wheat beer to highlight the cheese’s nutty character.

How the Spanish Enjoy Don Bernardo Aged Manchego

In Spain, aged Manchego is a beloved staple in tapas culture, featuring on cheese boards at family gatherings, bars, and celebrations across the country. Locals slice it thin and serve it simply, drizzled with olive oil or accompanied by membrillo, the traditional quince paste, which adds a sweet note.
Alternatively, it appears cubed alongside Marcona almonds, olives, and slices of spicy chorizo.
Manchego viejo is also grated over bread, salads, or roasted vegetables to lend a rich, savory note. Some recipes feature breaded and fried Manchego cubes for a warm, crispy treat.
A glass of robust Tempranillo, Rioja, or full-bodied white wine is a classic pairing that complements the cheese’s distinctive flavor. Whether as a snack, a standout in tapas, or the highlight of a festive meal, Don Bernardo Aged Manchego captures the essence of Spanish gourmet tradition.