{"title":"Cheeses","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSelected artisanal cheeses. Pieces from small producers chosen for their character, origin, and ripening process.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"cuatro-lunas","title":"Four Moons","description":"\u003cp class=\"p1\"\u003eBodegas Pérez Arquero is the agricultural and cheesemaking project of Cipriano Pérez and María\u0026nbsp;José Arquero, whose estate sits beside the Tembleque railway station in Toledo, La Mancha. The\u0026nbsp;whole operation — cheese, oils, wines — is run ecológico, organic-certified, drawn from the same\u0026nbsp;estate philosophy. Since 2010 the cheesemaking has been led by master cheesemaker Carlos Molina,\u0026nbsp;who learned the craft as a child hand-pressing Manchego with his father in Valdepeñas. The herd is\u0026nbsp;the foundation: more than three thousand milking oveja Manchega ewes, an indigenous La Mancha\u0026nbsp;breed adapted to the high-meseta aridity (the region’s name comes from the Arabic manya, “land\u0026nbsp;without water”). All Pérez Arquero cheeses are classified artesano under the Manchego DOP — raw\u0026nbsp;milk from a single herd, the producer’s own. The wheel-rind pattern carries the inherited memory\u0026nbsp;of the pleita baskets of esparto grass once used to press the curds. Four Moons is the semicurado\u0026nbsp;expression. The house has been recognised by the Cofradía del Queso Manchego, named Best Cured\u0026nbsp;Cheese of Castilla-La Mancha in 2019, and earned a Bronze Medal at the World Cheese Awards\u0026nbsp;2023–24.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456691216767,"sku":"QUE-1301","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/cuatro-lunas-2.png?v=1777887555"},{"product_id":"la-paciencia","title":"Patience","description":"\u003cp class=\"p1\"\u003eSame producer as Four Moons. Bodegas Pérez Arquero — the organic-certified estate beside the\u0026nbsp;Tembleque railway station, with its single Manchega herd and the cheese made under master\u0026nbsp;cheesemaker Carlos Molina — produces Patience as its longer-aged DOP expression: curado, held six\u0026nbsp;to twelve months in cellar. The longer cellar time changes the cheese. The buttery lactic register of\u0026nbsp;the semicurado deepens; the raw-milk character intensifies and elongates; flavours of walnut, dried\u0026nbsp;fruit and a hint of chocolate emerge. The texture firms — drier, more crumbly — with the early stages\u0026nbsp;of the crystalline structure that mark a properly aged Manchego. The aftertaste is more pronounced,\u0026nbsp;more intense, more persistent than in the semicurado, but the cheese still retains a buttery quality\u0026nbsp;within its curing window. The Pérez Arquero curado has been recognised by the Cofradía del Queso\u0026nbsp;Manchego, named Best Cured Cheese of Castilla-La Mancha in 2019, and earned a Bronze Medal at\u0026nbsp;the World Cheese Awards 2023–24.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57465616040319,"sku":null,"price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/la-paciencia_1.jpg?v=1778061012"}],"url":"https:\/\/www.zalesrego.com\/en\/collections\/quesos.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}