The Art Of Making Manchego Cheese

Manchego is a Spanish sheep's milk cheese produced in the La Mancha region of Spain. It is a hard, buttery cheese with a creamy richness and a flavour that lingers on the tongue. The traditional method of making Manchego involves pressing the curd in plaited 'Esparto' grass baskets, which leaves a distinctive zig-zag pattern on the rind. Today, plastic moulds are used to create this pattern, and the cheese is brushed with olive oil during the aging process. The aging process itself can take anywhere from 60 days to two years, and the resulting cheese is semi-soft, with a firm and supple texture, a pleasant grassy aroma, and a fruity, nutty, tangy and sweet flavour.

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Ingredients: Raw or pasteurised sheep's milk, rennet, and salt

Manchego cheese is made from raw or pasteurised sheep's milk, rennet, and salt. The milk used is from the Manchega breed of sheep, which are pastured on the high central plateau of Spain. The minimum fat content of the milk must be 6%.

The process of making Manchego cheese begins with the addition of rennet to the milk, which is then stirred slowly for about 1-2 minutes. The mixture is then left to sit for 30 minutes, during which the rennet coagulates the curd. Once the curd has set, it is cut into small pieces, reducing the grains to about 3/8-1/4 inch in size. This process helps to control the loss of butterfat and is common when making cheese with higher fat milk.

The curds are then gently cooked, further reducing their size, and slowly stirred in an up and down motion to keep them separate and moving. The curds are then pressed into cylindrical moulds, which can be made of plastic or traditional plaited 'Esparto' grass, to form the cheese wheels. The moulds have a pattern that gives the rind its unique texture and the Manchego cheese its distinctive zigzag pattern.

Curdling: Milk is curdled with rennet, then cut and pressed into moulds

Curdling is an important step in the Manchego cheese-making process. The milk used to make Manchego is typically sheep's milk, although goat's milk or a blend of the two can also be used. To curdle the milk, a coagulant such as natural rennet or another approved coagulating enzyme is added. The milk is then stirred slowly for about 1-2 minutes. It is important to stir gently in a down and up motion to keep the curds separate and moving. After stirring, the milk is left to sit quietly for about 30 minutes while the culture works and the rennet coagulates the curd.

Once the curds have formed, they are cut into small pieces. This is done to reduce the loss of butterfat, as Manchego is a compact cheese that accommodates varying degrees of aging. The curds are cut using a long knife, first in vertical-only directions and then reduced to smaller grains. This cutting process helps to control the size and texture of the final cheese.

After cutting, the curds are gently stirred again and then pressed into moulds. The moulds are typically made of plastic and are designed to imprint the traditional pattern associated with Manchego cheese. The moulds are barrel-shaped and etched with a pattern that gives the cheese its unique texture and appearance. The top and bottom surfaces of the cheese are often impressed with a design, such as a head of wheat or a basket weave pattern.

Overall, the curdling and moulding process is crucial in the creation of Manchego cheese, as it determines the size, texture, and appearance of the final product.

Moulds: Traditional grass moulds are now replaced with plastic moulds

Traditional grass moulds are now replaced with plastic moulds in the making of Manchego cheese. The traditional moulds were made from plaited 'Esparto' grass, which left a distinctive zig-zag or basket-weave pattern on the cheese's rind. This pattern has become a signature of the style of cheese, and the plastic moulds used today are designed to imprint this traditional pattern on all Manchego cheese. The moulds are barrel-shaped and etched with a pattern that gives Manchego's rind its unique texture, replicating the markings formed by the woven fronds of the grass baskets. The top and bottom surfaces of the cheese are also impressed with a design of a head of wheat.

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Aging: Aged in natural caves for 60 days to 2 years

The aging process is a crucial aspect of Manchego cheese-making, as it significantly impacts the flavour and texture of the final product. After the cheese wheels are brined, they are transferred to natural aging caves, where they spend anywhere from 60 days to 2 years maturing. During this time, the cheese develops a natural rind, which can be washed, coated in paraffin, dipped in olive oil, or treated with certain approved transparent substances. The rind is not meant to be eaten and should be discarded before consumption.

The length of the aging process determines the category of Manchego cheese. Fresco, the youngest variety, is aged for no more than two weeks and has a mild, milky, and grassy flavour. It is rarely found outside of Spain. Semi-curado, or semicurado, is aged for three weeks to three or four months and has a firmer texture. Its flavour is somewhat milder than curado. Curado is aged for at least six months and has a mild, nutty flavour and slight crumbliness.

Viejo, the oldest variety, is aged for one to two years. It has a firm texture and a sharper flavour that intensifies with age. Viejo Manchego is often grated and used in cooking, but it can also be enjoyed on its own or as part of tapas. The longer aging period contributes to the development of its rich, deep pepperiness.

The ideal storage conditions for Manchego cheese are in a cheese cave or a room maintained at a temperature of no warmer than 20°C. Alternatively, it can be stored in a normal room with good ventilation and low humidity. In this case, the cheese should be placed on a wooden tray and wrapped in clean waxed paper to preserve its delicate flavour.

Rind: Brushed with olive oil to form a natural rind, or coated in wax

The rind of Manchego cheese is an important part of the cheese's identity. It is inedible and has a characteristic, traditional herringbone basket weave pattern, pressed onto it. The rind is formed during the maturation process, and regulations permit it to be washed, coated in paraffin, dipped in olive oil, or treated with certain approved transparent substances.

Traditionally, Manchego cheese was made by pressing the curd in plaited 'Esparto' grass baskets, which left a distinctive zig-zag pattern on the rind. Today, the same effect is achieved by using a mould, which imprints the traditional pattern on the cheese. The moulds are pressed, and the resulting wheels of cheese are then brined, after which they are transferred to natural ageing caves.

One way to form the rind is to brush the cheese with olive oil during the ageing process. This helps to form the natural rind and give the outside of the cheese its colour. The rind is completely edible when formed in this way.

Some varieties of Manchego have a thin, glossy coat of wax painted over the natural rind. This is not harmful, but it is not recommended to eat. To be certain, it is best to ask a cheesemonger whether the rind of a specific Manchego can be eaten.

The rind of the cheese should be left on the outer edges when serving, as it provides visual clues as to the type of cheese being served. When storing the cheese, it is best to keep it on a wooden tray and wrap it in clean waxed paper to preserve the delicate flavours.

Frequently asked questions