Queso manchego Marantona semicurado, La Casota
Quesos La Casota
Semi-Cured Marantona Manchego Cheese, La Casota
200-250g Marantona semi-cured Manchego cheese is a high-quality product with Manchego Designation of Origin. It is the most awarded brand in Castilla-La Mancha, made in La Solana, Ciudad Real. Produced with 100% milk from Manchega sheep, with a minimum maturation of 2 months and a maximum of 4 months.
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Original Made in Spain 2025

Marantona Semi-Cured Manchego Cheese, La Casota

Marantona Manchego Cheese Artisan cheese with Designation of Origin, made with Manchega sheep’s milk from the La Mancha Designation of Origin.

Its rind is hard and ranges in color from pale yellow to greenish black, with a firm, compact paste whose color varies from white to yellowish ivory. It has a slightly tangy flavor. Marantona semi-cured cheese is a medium-aged cheese. It undergoes a minimum maturation of 2 months and a maximum of 4 months.

Its paste is firm, compact, and has excellent density. Its texture is slightly flaky, a sign of its superb aging.

Pleasant in flavor, intense yet smooth. With a distinctive, lingering aftertaste in which its magnificent characteristics come together and remain.

Ingredients: Manchega sheep’s milk, anti-butyric salts, rennet, and salt.

Allergens: Milk as the sole raw material used in making the cheese.

Nutritional value per 100g

  • Energy value: 1602 kJ. / 402 kcal.
  • Fat: 34 g.
  • Of which saturates: 23 g
  • Carbohydrates: <0.5 g.
  • Of which sugars: <0.5 g.
  • Protein: 22 g.
  • Salt: 1.6 g.
  • Calcium: 760mg

Weight: 250gr

Presented in a gift box

Best before: 9 months

Protected Designation of Origin (P.D.O.): Manchego

Every Manchego cheese is identified on one of its flat faces with a numbered and serialized casein plaque.

Storage

The ideal temperature for storing cheese is 8 – 10 ºC. If we want to halt the evolution of the cheese and of the molds on the natural rind, the temperature should be 4ºC. The best-before period will be at least 8 months, although the expiry date is set at 12 months.

Producer: Quesos La Casota

Origin: La Solana, Ciudad Real.

Pairing:

For Made in Spain Gourmet, this is a cheese that pairs perfectly with extra virgin olive oil. It can also be paired with honey or jams.

Manchego Protected Designation of Origin
In Regulation (EU) 1151/2012 of the European Parliament and of the Council, on quality schemes for agricultural products and foodstuffs, it is defined as: “A name that identifies a product:

Originating in a specific place, region or, exceptionally, a country,

Whose quality or characteristics are due essentially or exclusively to a particular geographical environment, with its inherent natural and human factors, and

Whose production steps all take place in the defined geographical area.

The Manchega sheep is grazed all year round, taking advantage of the natural resources of the La Mancha area, although its diet is supplemented with concentrated feed and other by-products during periods of greater nutritional demand (gestation, lactation, etc.). They are grouped in flocks ranging from 100 to 600 head, depending on the size of the farm, although flocks of up to 2,000 animals can be found.

There are two varieties of Manchega sheep, according to their coat: one white, with depigmented mucous membranes—which is the most numerous—and another black, with light markings on the head and distal parts of its anatomy. The variety, however, does not determine any difference in the quality of the milk they produce.

Quesos La Casota

A family business founded around José Araque Carrascosa, the fifth generation of Manchego shepherds based in La Solana. Traditionally, these shepherds used surplus milk to make their own cheese, which served not only as food for themselves but also as a product to trade and support their economy. La Solana was repopulated by shepherds who knew how to make the most of the rich pastures in the surrounding area. This cheesemaking tradition is highlighted by the town’s official chronicler in the following text: "The origins of the present-day town of La Solana date back to the 12th century. In 1184, the first Master of the Order of Santiago, Pedro Fernández de Castro, donated to the order the castle reconquered from the Muslims. The castle was located on the site that would later become the Parish Church of Santa Catalina. At the beginning of the 20th century, La Solana began an important period of growth, and in the first third of the century its population increased by 60 percent. Nevertheless, it preserved its traditions, including the production of Manchego cheese. This is acknowledged in the 1905 "Guía Consultor e Indicador de Ciudad Real y su provincia", which refers to "the renowned sheep’s milk cheeses that enjoy such a deserved and popular reputation"—cheeses highlighted alongside monuments such as the Gothic church of Santa Catalina and its landmark tower known as "La buena moza", the Mudéjar church of San Sebastián, the Baroque churches of the Dominican nuns and Trinitarian friars, and the majestic Plaza Mayor. Eight hundred years after its reconquest by the knights of Santiago and its repopulation by the shepherds of La Solana, as the town continues to grow and reaches 15,250 inhabitants, its livestock heritage remains alive thanks to the descendants of those first settlers, who continue making cheese as they learned from generation to generation since the Middle Ages." Through its owner, the company has its own livestock, consisting of 2,000 purebred Manchega sheep. Together with another 10,000 Manchega sheep, they belong to the municipalities of La Solana, Membrilla, Manzanares, Argamasilla de Alba and Alhambra; these farms hold all the required health records and controls. The livestock lives and feeds in landscapes typical of Castilla-La Mancha, at an average altitude of 700 meters and in an extreme climate, ranging from below-zero temperatures in winter to 45ºC in summer. These characteristics influence the pastures eaten by the sheep, which, together with naturally based feed also from this same area, give Manchega milk distinctive qualities that set it apart from other milks. The livestock facilities are among the most modern in Castilla-La Mancha, with virtually all processes mechanized.
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