Manchego Cheese is produced in the natural region of La Mancha, from La Mancha sheeps’ milk, with a minimum maturing period of sixty days. Manchego Cheese is made of pasteurised sheep cheese, and the Artisan Manchego Cheese with non-pasteurised sheep milk, from livestock registered in the Denomination of Origin.

Pago de La Jaraba decidedly maintains all the organoleptic properties, which are safeguarded by non-pasteurisation. Hence our La Jaraba Cheese respond to the Artisan Manchego Cheese seal of quality produced with raw milk from the real La Mancha sheep.

Depending on its maturing and optimum curing, we obtain our SEMI-MATURE, MATURE and OLD Cheese. In order to appreciate all the aroma and flavour of this cheese we recommend preserving it in a cool and dry place at a temperature of about 4ºC-8ºC, and leave the cheese at room temperature for approximately 40 minutes before consuming it.

La Jaraba is  an enclosed estate within a sole perimeter, which facilitates the development of its crops and exploitations without any interference from other adjoining estates, allowing agronomic unity and, above all, planning. 

We should emphasise that the “Pago”  is a site-location of land located on extraordinary soil and with a microclimate that favours the growth of a certain types of crops, which develop better quality and enhance their qualities, resulting in products that are distinguished from those of other nearby areas due to their personality and unique style.

La Jaraba is located on the historical site of the same name, between the municipalities of Villarrobledo and El Provencio, in the heart of La Mancha. 

Very few estates, countryseats or determined areas can boast of having such a rich history as La Jaraba, Palaeolithic settlements have been found on the shore of the Valdelobos River that crosses the estate. This proves that La Jaraba was already a place with excellent conditions for agriculture and livestock, which allowed stable settlements throughout history: Iberians, Romans (possible introduction of vines in the area), Visigoths and later on Arabs; the latter gave it its current name, to be then recovered by the Kingdom of Castile. Jaraba is an Arab term that means “abundant water or drink”.

At the beginning of the twentieth century, the estate became the property of another owner, who revolutionised the production system of the estate, and specifically recovered and improved the vines, olives and livestock for La Jaraba, building a winery, cheese factory and olive oil press on the same estate in order to transform it into a comprehensive agro-food exploitation, with the clear objective of increasing the quality of the products for which the estate or Pago de La Jaraba was recognised. We are so proud of our products that all of them, Wine, Artisan Manchego Cheese, and Extra Virgin Olive Oil are commercialized exclusively under our own brands: Pago de La Jaraba, La Jaraba, Viña Jaraba and Azagador.