Carpuela, best Cured Manchego Cheese at Expovicaman 2018

In the last edition of Expovicaman 2018, in the category of Artisan Cheese, the prize was awarded to Manchego Cured Carpuela Cheese. Already in previous editions, specifically in 2015, the same cheese company won the prize for the best Manchego Semicurado Cheese.


And it is something that has been frequent in recent times, as it was a finalist in the category of best cured cheese in the contest “Gourmet Cheese 2018”, and won the first prize for best cheese in Spain in the “International Cheese Awards 2016 ”
That’s why I could not miss this cheese in the Manchego Cheese Museum of Toledo, along with others that we have specially selected.

Come, and taste.

Manchego Cheese “Made in México”

Just a few weeks ago we met a commercial agreement between the European Union and Mexico so that the latter country could continue producing cheese classified as “Queso Manchego”. And this despite the fact that nothing has to do with the quality of the original with that produced in the Central American country.

The Manchego Cheese Designation of Origin Regulatory Council aims to differentiate the original product from all those imitations or copies that intend to reach the market, and there are very clear clues to differentiate the authentic Manchego Cheese from the rest. The first thing we must appreciate is that the word “Manchego” appears next to a numbered label of the regulatory council, and another label as a product of the European Union. In addition, recently, a new casein plate greater than that previously existing has been presented.

For this reason, from the Manchego Cheese Museum in Toledo we recommend you when you consume “Manchego Cheese” that you verify the true origin of the product, although the difference jumps at the sight … or rather to the taste.

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XVIII Regional Competition of qualities of the Guild of Manchego Cheese.

In the past XVIII Regional competition of qualities, organized by the Brotherhood of Manchego Cheese, the best artisanal manchego cheeses were chosen, with the following presides.

  • Cured eyes of the Guadiana (cheese Ojos del Guadiana, Daimiel), best cured manchego cheese
  • semicurated Navaloshaces (Agropecuaria Navaloshaces, Corral de Calatrava), best semicured Manchego cheese
  • Cured Corcuera (cheeses Corcuera, la Puebla de Montalbán), best industrial cured cheese.
  • Semicured Tomel (Cooperativa de stockbreeders Manchegos, Tomelloso), best industrial semicured cheese.

This edition was held in Tomelloso, within the first Regional Congress of Manchego Cheese, and will receive the corresponding diploma awarded by the Manchego Cheese Guild on the 21st of October at the San Marcos Cultural Center in Toledo, in the days of Exaltation of Manchego cheese.

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Savor our Manchego cheese

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Wide interview is Castile

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Savor our Manchego cheese

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Inauguration of the Museum