Queso manchego Marantona curado, La Casota
Queso manchego Marantona curado, La Casota Queso manchego Marantona curado, La Casota
Quesos La Casota
Cured Marantona Manchego Cheese, La Casota
200-250g Marantona 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 8 months and a maximum of 12 months.
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Entrega cuidada Producto gourmet seleccionado Origen y productor verificados
Original Made in Spain 2025

Cured Marantona Manchego cheese, La Casota

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

Its rind is hard, ranging 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 8 months and a maximum of 12 months.

Its paste is firm, compact, and beautifully dense. Its texture is slightly flaky, a sign of its excellent aging.

Pleasant flavor, intense yet smooth. With a distinctive, persistent aftertaste in which its superb characteristics come together and linger.

Cheese with the Queso Manchego Designation of Origin must be firm and dry, yet buttery and creamy, made exclusively with Manchega sheep’s milk.

It is perhaps one of the finest raw sheep’s milk Manchego cheeses in the world and has received many awards over the years, recognizing its outstanding quality.

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

Allergens: Milk, as the sole raw material used in the production of 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 case

Shelf life: 9 months

Protected Designation of Origin (PDO): Manchego

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

Storage

The ideal temperature for storing the cheese is 8 – 10 ºC. If we want to slow the evolution of the cheese and the molds on the natural rind, the temperature should be 4ºC. The best-before period is a minimum of 8 months, although the shelf life 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 honeys or jams.

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

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

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

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

Manchega sheep are raised on pasture all year round, making use of the natural resources of the La Mancha area, although their 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 patches on the head and distal parts of the anatomy. The variety, however, does not establish any quality differences in 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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