Womanchego Cheese

AGED 60-150 DAYS | RAW COW MILK | 1/3LB 

Inspired by the classic Spanish sheep milk cheese Manchego, our cows' milk Womanchego is aged 2 to 5 months, making it more similar to a young Manchego than the aged version most commonly found in cheese shops. The flavor is medium mild and 1/3lb piece

Inspired by the classic Spanish sheep milk cheese Manchego, our cows' milk Womanchego is aged 2 to 5 months, making it more similar to a young Manchego than the aged version most commonly found in cheese shops. The flavor is medium mild and a touch sweet with hints of fruit and nut. Moister than its Spanish cousin, our Womanchego is a versatile partner that is delicious on sandwiches or melted - it's our favorite cheese for tortillas! Womanchego pairs with medium red or white wines and honey-brewed ales and is delicious on a water cracker with a cranberry chutney.

Cato Corner Farm

All of their cheese is made by hand with raw milk from their 50 cows, mostly Jerseys, on a small Connecticut farm. They never use growth hormones, sub-therapeutic antibiotics, or animal-based feeds, and the cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses, local hay, and a small amount of grain. 

Their cheeses are their own recipes, based on traditional cheese making styles and highlighting the flavor and terroir of the pastures and farm. Cato Corner Farm is owned and managed by a mother-son team, Elizabeth MacAlister and Mark Gillman.

All the rinds are natural - the surface molds and yeasts that grow on them help to develop the full flavor of the cheese. We do not recommend eating the rinds of our aged cheeses as they can be bitter and they can include higher levels of mold and bacteria than the interior of the cheese. We age and care for the cheese in our underground cave, ripening all varieties to their peak of flavor. 

For ten years they have bred their cows for the A2:A2 milk production, and the majority of the herd produces the A2 milk that many people find easier to digest.

They have a closed herd, which means they don’t buy cows from other farms – they keep the best of the heifers and sell the rest to other dairies.