Queso Manchego de Oveja Selección 7 meses, Quesería 1605
Quesería 1605
7-Month Selection Manchego Sheep Cheese, Quesería 1605
250 g (7-month curing) This Manchego cheese is obtained after a minimum of 7 months of curing, developing its strength and intensity, balanced by its harmony on the palate.
$9.30
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Entrega cuidada Producto gourmet seleccionado Origen y productor verificados
Original Made in Spain 2025

Selección Manchego Sheep’s Cheese, 7 months, Quesería 1605

Technical sheet:

Ingredients: Raw Manchega sheep’s milk
Fat content: 37%
Ageing: 7 months
Producer: Quesería 1605

Origin: Finca Sierra La Solana, Ciudad Real (Spain)

P.D.O.: Manchego

Every Manchego cheese is identified on one of its flat faces with a numbered and serialized casein plate. Quesería 1605 is located on Finca Sierra La Solana, in the very heart of La Mancha, in the town of Herencia, in a privileged natural setting with a harsh, extreme climate that encourages the growth of very rustic vegetation, which serves as food for its Manchega-breed sheep. All these factors contribute to producing a cheese with unique characteristics.

Nutritional Information

  • Energy value: 467.0 Kcal/ 1954 kj
  • Protein: 36,49g
  • Carbohydrates: 0.51 g. of which sugars: 0,51 g.
  • Fat: 35.80 g. Of which saturated: 18.70 g.
  • Dietary fiber: 0.00 g.
  • Sodium: 1500 mg.
  • Calcium: 848 mg.

Tasting notes:

1605 Selección, aged, is a bold, full-bodied, powerful yet harmonious Manchego cheese. It offers a palate full of nuances that invite you to keep tasting. Clean, elegant and fruity aroma, with hints of leather and wool. A pleasant fatty sensation (reminiscent of olive oil) and a slightly floury graininess can be perceived. Intense in flavor, smooth at first, but with great persistence on the palate. An elegant acidity is appreciated, combined with clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts). It is aged for a minimum of 7 months. Pure Spanish delicatessen.

Pairing:

We would pair it with young crianza red wines, and it can also be enjoyed with extra virgin olive oils, honeys or jams.

Storage

The ideal storage temperature for the cheese is 8 – 10 ºC. If you want to stop the development of the cheese and the molds on the natural rind, the temperature should be 4ºC. Best before at least 8 months, although it should be noted that from the 4th month onward, if the cheese is wrapped in paper, the paper will begin to stain due to the activity of the molds on the natural rind.

Quesería 1605

A commitment to Manchego tradition and a tribute to Don Quixote Spain is a country of cheeses, of every possible kind, but one that stands out with a personality all its own, and that is unique to our country, is Manchego cheese. And at Made in Spain Gourmet, we could only offer an excellent choice in this category: Quesería 1605. It is a commitment to Manchego tradition and takes its name from the year the first edition of Don Quixote was published, thereby paying tribute to the most universal Spanish book. With a Protected Designation of Origin (PDO), it is located on Finca Sierra La Solana, in Ciudad Real, a natural setting surrounded by vineyards, almond trees and scrubland, typical Manchego vegetation that gives the milk its exceptional flavor. It represents the brand’s commitment to proudly promoting and preserving the tradition of Manchego cheese, considered one of the best in the world for its very special qualities and its entirely artisanal production process. The entire production process for 1605 cheese is carried out completely by hand by its expert master cheesemakers. The curd is placed into the molds manually, one by one, with gentle pressing at first and then increasingly intense pressure. The result? A select cheese that stands out for its elegance on the palate, its fruity character and its intense, lingering flavor. Quesería 1605 has the appropriate equipment to produce cheese with the necessary health guarantees, complying with the approval criteria set by the European Union. One example: To make 1 kg of cured cheese, between 5.5 and 6 liters of the finest milk are required. We are proud to represent these excellent Manchego cheeses, which began their international expansion some time ago. Because they knew that only by offering the very best would they succeed in international markets.
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