Slice this Manchego cheese into thin wedges, let it warm slightly, then serve it with a flavorful Spanish red wine. One taste and you will see why this cheese has become one of the most celebrated Manchegos in Spain.

This curado version is aged 6 to 8 months, long enough to develop sharpness and depth while holding onto a gentle creaminess. Its texture is firm but never dry. The flavor opens bright and slightly sharp, with warm toasted nutty flavors and a pleasing richness.

Why is this possibly the finest Manchego in Spain? Start with the pasture. Their estate-raised Manchega breed sheep graze on wild grasses and herbs under the wide skies of La Mancha. The milk is exceptionally rich and full of the flavors of the pasture. 

This special Manchego is made with just three ingredients: sheep’s milk, rennet and salt. Once each wheel is formed and moved to the aging cellar, the cheeses are turned by hand as they mature in cool, humid air. The result is a Manchego that tastes balanced in every way.

Adiano takes its name from an old Castilian word for something of exceptional quality. And the world agrees! Over the past few years, this cheese has earned more than thirty awards, including three Super Gold medals at the World Cheese Awards.

The heart of Adiano is about family and one man’s quest. Ricardo García grew up in a shepherding family, where cheese was a way of life. After years in the restaurant world, he returned to La Mancha seeking the simple foods of his childhood. On his farm near Cabañeros National Park, he rebuilt a flock of 3,500 Manchega sheep and began making cheese the old way, just like he remembered. His son. José Ángel. joined the effort and now they work together to make some of the finest Manchego in Spain .

Adiano is the first artisan DO Manchego to earn Welfair™ humane certification, a reflection of the care given to every animal on the estate.