The Aging Process Of Manchego Cheese Explained

Manchego cheese is a Spanish sheep's milk cheese that can be aged anywhere from two weeks to two years. The length of the aging process determines the type of Manchego cheese: Fresco, Semicurado, Curado, or Viejo. Fresco is aged for no more than two weeks, Semicurado is aged for up to four months, Curado is aged for three to six months, and Viejo is aged for one to two years. The aging process affects not only the taste but also the texture of the cheese, with younger Manchego having a milder flavour and softer texture, and older Manchego developing a more intense flavour and firmer, crumbly texture.

Fresco: Fresh cheese matured for two weeks

Fresco Manchego has a very short shelf life, and is best enjoyed within two weeks to appreciate its flavour and texture. It is not technically considered a true Manchego, as it does not meet the minimum ripening requirements. This variety is not commonly exported, so it is a treat for locals and visitors to Spain.

Fresco Manchego is an excellent choice for those who enjoy a rich and creamy cheese with a hint of freshness. Its mild flavour makes it a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches, or simply enjoyed on its own.

The versatility of this cheese extends to its ability to pair well with both sweet and savoury ingredients. It is a delightful addition to a cheese platter, where it can be served alongside cured meats, olives, and fresh fruits. Its creamy texture and mild flavour also make it a great melting cheese for grilled cheese sandwiches, quesadillas, and baked dishes.

For those who want to experience the unique taste of Fresco Manchego, it is worth seeking out specialty cheese shops or visiting Spain to sample this rare treat. Its short shelf life and local production make it a true delicacy for cheese enthusiasts to savour.

With its rich texture, mild flavour, and versatility in dishes, Fresco Manchego is a wonderful choice for those looking to explore the younger side of Manchego cheese.

Semi Curado: Semi-firm cheese aged between three weeks to four months

Semi Curado is a semi-firm variety of Manchego cheese, aged between three weeks and four months. It is supple and moist, with a fruity flavour and tangy notes. Its texture is semi-soft and slightly crumbly, becoming firmer and more compact as it ages.

Semi Curado is the most widely consumed variety of Manchego. It is commonly used in cooking, especially for melting and grating. It melts beautifully, making it perfect for grilled sandwiches, quesadillas, and baked dishes. Its rich flavour adds a delightful twist to these recipes. It can also be shaved or grated over salads and sandwiches, adding depth and creaminess.

Semi Curado pairs well with cured meats, olives, and fresh fruits. It is best enjoyed with crisp and fruity sparkling wines like Cava, Trento, or Prosecco, or Spanish wines like Rioja, Tempranillo, and Verdejo.

Curado: Semi-firm cheese aged for three to six months

Curado is a semi-firm variety of Manchego cheese, aged for three to six months. It has a denser and firmer texture than its younger counterpart, Manchego Semicurado, with noticeably fewer air holes. However, it is not firm enough to be considered a hard cheese. Its colour is a darker ivory with light brownish edges near the rind.

Curado Manchego is a subtle cheese, with hints of caramel and nuts. Its texture is generally firm with a bit of springiness, but it loses elasticity as it ages, and some crystallisation may appear. It is ivory in colour, turning yellow or amber near the rind, and has small, evenly spaced holes throughout.

Curado is best enjoyed on a cheese board or tapas. Pair it with quince or chutney, green olives, fresh figs, sundried tomatoes, chorizo, jamon iberico, honey, and nuts such as marcona almonds, hazelnuts, or walnuts. For drinks, choose crisp and fruity sparkling wines like Cava, Trento, or Prosecco, or Spanish wines like Rioja, Tempranillo, and Verdejo.

Viejo: Firm cheese aged for one to two years

Viejo Manchego, also known as Añejo, is a firm, crumbly cheese with a sharp, complex, lingering flavour. It is typically aged for one to two years, with a rich, deep, peppery taste. The texture of the cheese becomes harder, drier, and more crystalline as it ages. Viejo Manchego is best used as a topping for pasta or salad, or enjoyed on its own.

Viejo Manchego is made from the milk of Manchega sheep, a breed native to central Spain. The cheese is named after the region of La Mancha, which is famous for its sheep and dairy products. The process of making this cheese involves several steps, including milk collection, curd formation, moulding and pressing, salt brining, and ageing. The ageing process is crucial, as it enhances the unique taste and texture of the cheese.

When purchasing Viejo Manchego, it is ideal to ask for a fresh cut from a cheesemonger to avoid the cheese absorbing flavours from plastic wrap. This variety of Manchego is best paired with a bold Rioja or a Syrah from the La Mancha region.

Manchego is a traditional Spanish cheese that falls under the category of semi-hard cheese. It has a rich and unique flavour that has made it one of the most famous Spanish cheeses. The cheese is typically aged for different periods, ranging from a few months to several years, with younger versions being milder in flavour and used in dishes like grilled cheese sandwiches.

Artesano: Raw milk cheese aged for around 12 months

Manchego cheese is a traditional Spanish cheese, typically aged anywhere from a few weeks to several years. The length of the aging process results in four different types of product, with distinct flavours and textures.

Artesano: Raw Milk Cheese

Manchego cheese made with raw milk is separated into its own unique category called Manchego Artesano. This type of Manchego is typically aged for around 12 months, creating a cheese with a firm texture and a rich yellow colour.

Flavour and Texture

As a general rule, the longer Manchego is aged, the drier, crumblier, and more crystalline it becomes. The flavour also intensifies, becoming spicier with age. Younger Manchego is mild and creamy, with hints of fresh grass and herbs.

Aged for around 12 months, Artesano has a milder flavour than most of the Viejo types, but the distinct pepperiness and nuttiness are still present. It also has more well-pronounced sweetness, not as strongly overpowered by other flavour elements.

Pairings

Manchego is a versatile cheese that can be enjoyed on its own or paired with other ingredients. It is often served on tapas plates in thinly sliced triangles. For drinks, Artesano pairs well with crisp and fruity sparkling wines like Cava, Trento, or Prosecco, as well as Spanish wines like Rioja, Tempranillo, and Verdejo.

History

Manchego has a long history, with evidence of sheep's milk cheese production in La Mancha going as far back as the Bronze Age. Today, La Mancha is home to both artisanal and industrial producers of Manchego.

Frequently asked questions