Nubes de la Mancha
◆ In House

Nubes de la Mancha

Freeze-Dried Manchego Cream
€17.50
Rich Manchego cream freeze-dried into feather-light, nutty and intensely savoury clouds.
1
Origin España
Producer Zales & Rego
Volume 75 g
Appearance

Pale ivory, irregular airy clusters

Aroma

Sheep’s milk, cultured dairy and toasted almond

Taste · Primary

Savoury Manchego depth with a gentle lactic tang

Taste · Secondary

Hazelnut, warm milk and subtle aged-cheese notes

Texture

Feather-light crunch that dissolves on the tongue

Finish

Long, nutty, creamy and gently saline

Sombra de Encina
FROM OUR TABLESombra de Encina100% Ibérico Acorn-Fed Ham, Bellota Grade
Contradicciónes
FROM OUR TABLEContradicciónesTomato & Piparra Jam

Manchego is usually sliced, shaved or left to mature slowly on the board. Nubes de La Mancha takes that familiar depth and changes its form completely. A rich Manchego cream is freeze-dried under vacuum, removing water while preserving the concentrated sheep’s-milk character, savoury intensity and gentle tang of the cheese.

The result is a pale, airy crisp with almost no weight and an unexpectedly full flavour. It breaks cleanly, dissolves quickly on the tongue and leaves behind the nutty, slightly tangy depth of Manchego in a delicate, cloud-like texture.

laboratorio antiguo
The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.
Founded 1888
Generations Seven, documented in archive
Workshop Alcorcón, Madrid
Philosophy Compose. Select. Preserve the Excellent.
The Process

Water removed. Flavour stays.

Manchego cream goes into a vacuum sublimator frozen and emerges crisp, weightless and intensely savoury.
Ingredient Manchego cream
Method Vacuum sublimation, no heat
Effect Flavour concentrated, structure preserved
Texture Airy crunch, melts on the tongue

“We didn't soften the Manchego. We made it weightless.”

Zales & Rego · España