Manchego Cheese: How Long Does It Last?

A traditional Spanish cheese, Manchego is made from sheep's milk and has a rich, complex flavour with buttery, nutty, tart, and sweet notes. Its shelf life depends on how it's stored. If unopened, it can last for up to six months in the fridge, and if opened, it should be consumed within 5 to 7 days. To extend its life, you can freeze Manchego, which will keep it edible for an additional 5 to 6 months.

Opened Manchego cheese should be consumed within 5-7 days

If you've purchased an entire wheel of Manchego, you can either keep it in the fridge or store it in a dry cellar or room that is no warmer than 68 degrees Fahrenheit (20°C). If you opt for the fridge, place the cheese on a wooden tray, cover it with waxed paper, and place it on the lower tray, making sure it doesn't get wet. If you plan to store it in a room, ensure there is good ventilation and that humidity levels are low. As with fridge storage, place the cheese on a wooden tray and wrap it with waxed paper.

If you have a wedge of Manchego, it's better to store it in the fridge using a plastic storage container. You can also wrap the wedge with a wet cloth, as was traditionally done. Although you can use aluminium foil or a plastic wrap, these are not ideal and should only be used for short storage times.

To preserve small pieces of Manchego, place them in a jar with extra virgin olive oil. You can also add herbs or garlic. It's important to remember that the jar with oil and cheese should not be sealed airtight. Instead, cover the opening with a piece of waxed paper and a rubber band before placing it in the refrigerator. This will last 2 to 3 months and will taste fantastic afterward.

To keep the cheese once it has been opened, cover the cut part with aluminium foil or cling film. Once covered, keep the cheese in a cheese dish in the fridge. A simple trick is to place a piece of stale bread next to the cheese so that the bread absorbs the moisture, increasing the shelf life of the cheese. You can also use a cloth bag with rice instead of stale bread. Another simple and effective thing to do is to brush the cut side with olive oil, an antioxidant that will prevent the cheese from drying out or moulding.

Store Manchego in a plastic container or wrap in a wet cloth

If you have a wedge of Manchego cheese, it's best to store it in the fridge using a plastic container. You could also wrap the cheese with a wet cloth, as was traditionally done. While you can use aluminium foil or plastic wrap, these are not ideal and should only be used for short storage times.

When storing Manchego in a plastic container, it's important to note that the cheese needs a small amount of oxygen to maintain its flavour. Wrapping it in plastic will lead to a faster decline in quality. Therefore, it is essential to protect the cheese from moisture to prevent mould from developing.

If you plan to store a whole wheel of Manchego in a room, ensure there is good ventilation and low humidity. Place the cheese on a wooden tray and wrap it with waxed paper to preserve the true flavours.

Avoid contact with air to prevent oxidisation and loss of flavour

When storing Manchego cheese, it is important to avoid contact with air to prevent oxidation and loss of flavour. This is why medium and hard cheeses are often sold vacuum-packed. The higher the surface area, the more exposure to air, which can cause oxidisation and a loss of flavour.

To avoid this, you can store your Manchego cheese in a Ziplock bag or an airtight container. If using a Ziplock bag, wrap the cheese in a paper towel first. Alternatively, tin foil and plastic wrap can be used if you can ensure all the air is removed.

It is also important to note that Manchego cheese should not be wrapped in plastic wrap before being stored in the refrigerator. Unlike other cheeses, Manchego requires a small amount of oxygen to maintain its flavour. Instead, use parchment or wax paper to wrap the cheese and then place it in the fridge.

Cover cut surfaces with olive oil to prevent drying out

An opened wedge of Manchego cheese should be consumed within 5 to 7 days. To prevent it from drying out, cover the cut surfaces with olive oil. This technique, known as queso en aceite, or "cheese in oil", is a centuries-old Spanish preservation method. The olive oil acts as a barrier against undesirable yeasts and bacteria, keeping the cheese fresh and safe to eat for many months, or even years, without refrigeration.

To cure your cheese in oil, start by trimming off any rinds. Then, cut the cheese into cubes or planks about half an inch across. Pack the cheese tightly into a clean glass jar, leaving an inch of space below the rim. Cover the cheese completely with extra-virgin olive oil, ensuring that it is fully submerged. Any parts of the cheese that are not covered by oil will grow mould. Seal the jar and store it at room temperature for up to six months. After about a month, the cheese will be fully softened and ready to eat.

In addition to preserving the cheese, the curing process will also impart a compelling, throat-catching piquancy to your Manchego. Aromatics such as rosemary, chiles, or citrus zest can also be added to the jar to infuse your cheese with additional flavour.

Signs of spoilage include discolouration and mould

Manchego cheese is a Spanish hard cheese made from sheep's milk. It is a popular ingredient in tapas, cheese platters, and snacks. It is also used in pasta dishes, sandwiches, and casseroles.

Manchego is a robust, hard cheese, and its signs of spoilage are usually clear. When trying to determine if your Manchego cheese has gone bad, look for discolouration or white, blue, or black spots of mould. If the cheese has developed an altered smell—not its usual pungent, savoury aroma—that is also a clear sign of spoilage. Taste is another indicator; if the cheese tastes sour or bitter, it should be thrown out.

To prevent spoilage, it is important to store Manchego cheese properly. When stored in the refrigerator, place the cheese on a wooden tray, cover it with waxed paper, and place it on the lower tray, making sure it doesn't get wet. If you plan to store it in a room, ensure there is good ventilation and low humidity. Place the cheese on a wooden tray and wrap it with waxed paper to preserve its flavour.

If you have a wedge of Manchego, it is best to store it in the fridge using a plastic storage container. You can also wrap the wedge with a wet cloth, as was traditionally done. Although aluminium foil or plastic wrap can be used, these are not ideal for long-term storage.

Frequently asked questions