Cheese of La Mancha and Cabrables, Spain

The high plateau of La Mancha in Central Spain was once part of a thriving wool industry that dominated the European market. After two centuries of decline, there is now a renewed interest in sheep farming – not for wool, but for milk, with which to make the famous Manchego cheese.

Will and his daughter visit an award-winning farmhouse producer and learn how the curds were once drained using woven ‘esparto’ grass belts. Then they travel to the spectacular Picos de Europa mountains to learn about Cabrales, an increasingly rare  cave ripened blue cheese made from raw milk.