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World's Best Cheese 2025: Ojos del Guadiana Platinum 18 Months
Israel Romero
/ Categories: Blog

World's Best Cheese 2025: Ojos del Guadiana Platinum 18 Months

Ojos del Guadiana platinum 18 meses

We're always pleased when our partners are recognized internationally. Ojos del Guadiana, produced in the surroundings of the Las Tablas de Daimiel National Park in Ciudad Real, has been chosen as the 'Best Cheese in the World 2025' at the Frankfurt International Trophy, which brings together the elite of producers and experts in beers, wines, cheeses and dairy products. The master artisans of La Quesería de Ojos del Guadiana handcraft fewer than 2,000 units a year of this cheese, using raw materials sourced from local livestock farmers, which allows them to control quality from the origin to the finished product. Ojos del Guadiana is committed to promoting and proudly preserving the tradition of Manchego cheese, considered one of the best in the world for its very special qualities. The entire cheesemaking process is carried out in a completely artisanal way by their expert master cheesemakers. Ojos del Guadiana has become one of the most internationally awarded cheeses, with a record of 63 medals in the last five years. [caption id="attachment_32581" align="aligncenter" width="800"]The best cheese in the world 2025: Ojos del Guadiana platinum 18 months The best cheese in the world 2025: Ojos del Guadiana platinum 18 months[/caption]

Manchego Cheese D.O., Black Label 18 months — Ojos del Guadiana

'Ojos del Guadiana Platinum' is made with raw milk from Manchega sheep and aged for 18 months, maturing slowly under the master cheesemaker's supervision to become unsurpassable. A very special cheese because it represents the entire philosophy of Ojos del Guadiana: cheeses made in the heart of La Mancha, drawing on its centuries-old cheesemaking tradition, and winning over palates around the world. The texture of the cheese is compact and the filling of the curd into the molds is done manually, one by one!, with a gentle pressing at first and then increasingly firm. The result? A select cheese that stands out for its elegance on the palate, its fruity character, and its intense, lingering flavor.

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