Kamil Perry
Malvarosa is a Spanish sheep's milk cheese with a distinctive flavour and texture. Its taste is often described as sweet, buttery, nutty, and rich, with notes of caramel, butterscotch, and toffee. The cheese's preparation and presentation are unique, involving a servilleta (napkin) technique, where the curds are wrapped and pressed in cheesecloth, resulting in a firm, smooth, and slightly moist texture. Originating in the Valencia region of Spain, Malvarosa is a relatively new cheese, first imported to the US in 2004, and crafted using the milk of Guirra sheep, a breed that was once near extinction.
| Characteristics | Values |
|---|---|
| Flavour | Sweet, nutty, buttery, rich, caramel-like, butterscotch, toffee |
| Texture | Semi-firm, smooth, moist, creamy |
| Colour | Straw-coloured |
| Shape | Pointed, "servilleta" (napkin) |
| Preparation | Pasteurized, pressed, aged for 2-3 months |
| Pairings | Rioja, rustic Spanish red (e.g. Garnacha, Monastrell, Tempranillo), Murray's Heirloom Apple Butter, Black Cherry Confit, membrillo, dried apricots |
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What You'll Learn
Malvarosa is a Spanish sheep's milk cheese
Malvarosa is a semi-firm, pasteurized cheese with a smooth, creamy, and slightly moist texture. Its flavour profile is characterised by its sweetness, with notes of caramel, butterscotch, and butter, as well as a nutty character. It pairs well with sweet condiments like apple butter or black cherry confit, and is also excellent with dried fruits such as membrillo or apricots. For wine lovers, a rustic Spanish red like Garnacha or Tempranillo is the perfect complement to Malvarosa's rich, buttery flavour.
The cheese's preparation and presentation are as distinctive as its flavour. After the curds are wrapped and pressed in cheesecloth, they are aged for a minimum of two to three months. This ageing process gives Malvarosa its firm texture and full flavour. The final product is a wheel of cheese with a straw-coloured paste and a unique, pointed shape.
Malvarosa is similar in style to Manchego, another well-known Spanish sheep's milk cheese. However, Malvarosa has a mellower, richer, and more buttery flavour profile that sets it apart. This unique cheese was first imported to the United States in 2004, making it a relatively new addition to the world of cheese.
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It has a buttery, sweet, nutty flavour
Malvarosa is a Spanish sheep's milk cheese with a buttery, sweet, nutty flavour. It is made using the milk of Guirra sheep, a breed that was almost extinct before Malvarosa production helped bring them back. The cheese is crafted using a "servilleta" technique, which means "napkin" in Spanish. Curds are placed in cheesecloth and pressed in a way that allows them to maintain the cloth's textural imprint and creases, resulting in a distinctive pointed shape.
The flavour of Malvarosa is described as buttery, sweet, and nutty, with notes of caramel and toffee. It has a smooth, firm, and slightly moist texture, and its straw-coloured paste is creamy. The cheese is aged for a minimum of two to three months, which contributes to its rich, full flavour.
Malvarosa is similar in style to its cousin Manchego but has a distinctly sweeter and more caramelized profile. It pairs well with rustic Spanish reds like Garnacha, Monastrell (Mourvèdre), or Tempranillo, and its sweetness is enhanced when served with a dollop of apple butter or black cherry confit. For a more savoury option, Malvarosa also melts well and makes an excellent grilled cheese sandwich.
The cheese's unique flavour and texture are a result of the combination of the sheep's milk and the traditional cheesemaking techniques used in its production. The "servilleta" technique, in particular, gives Malvarosa its distinctive shape and texture, making it a favourite among cheese enthusiasts and those looking for a sweet and nutty snack.
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It is similar to Manchego cheese
Malvarosa cheese is similar to Manchego cheese in many ways. Both are Spanish sheep's milk cheeses, with Manchego being made from the milk of the Manchega breed of sheep and Malvarosa from the milk of the Guirra or Giarra breed. The latter is a domesticated breed that was close to extinction before Malvarosa production helped bring them back.
In terms of taste, both cheeses are known for their buttery, nutty, and sweet flavours. Malvarosa has been described as having a "distinctly caramel-like profile with notes of rich butter and a touch of toffee", while Manchego has a fruity, nutty, tangy, and sweet flavour with a pleasant grassy aroma. The taste of Manchego also varies depending on how long it is aged, with older cheeses having a stronger flavour.
In terms of texture, Manchego is a semi-soft cheese with a firm and supple texture that becomes drier, crumblier, and more crystalline as it ages. Malvarosa, on the other hand, is a semi-firm cheese that is great for slicing and snacking. It is made using the "servilleta" technique, which involves wrapping the curds in cheesecloth and pressing them in a way that allows them to maintain the cloth's textural imprint and creases. This gives the cheese a distinctive appearance and texture.
Both cheeses are commonly served on tapas plates in Spain, with Manchego often presented in thin triangles. They can be paired with similar accompaniments such as sun-dried tomatoes, olives, fresh figs, and nuts like almonds, hazelnuts, and walnuts. In terms of drinks, Manchego pairs well with crisp and fruity sparkling wines like Cava, Trento, or Prosecco, while Malvarosa goes well with a rustic Spanish red like Garnacha, Monastrell, or Tempranillo.
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It is made using the 'servilleta' technique
Malvarosa is a Spanish sheep's milk cheese with a distinctive "servilleta" technique of preparation. This technique, whose name means "napkin" in Spanish, involves wrapping the cheese curds in cheesecloth before pressing and draining them. This process imprints the cloth's texture and creases onto the cheese, resulting in a unique and recognisable appearance.
The "servilleta" technique is a traditional method that has been used for centuries in Spain to create cheeses with a distinctive shape and texture. By wrapping the curds in cheesecloth, the cheese takes on the cloth's imprint, resulting in a pointed shape where the knot of the cheesecloth is tied. This technique is unique to the preparation of Malvarosa and contributes to its characteristic appearance and texture.
To create the cheese using this technique, the curds are first placed into cheesecloth and then pressed. This process helps to shape the cheese and remove any excess moisture. The cheese is then aged for a minimum of two to three months, during which time it develops its distinctive flavour and texture. The cheesecloth wrapping plays a crucial role in this process, as it allows the cheese to breathe while also protecting it from drying out.
The result of the "servilleta" technique is a semi-firm cheese with a smooth, firm, and slightly moist texture. The straw-coloured paste of the cheese is creamy and buttery, with a rich flavour that has notes of caramel and toffee. The unique preparation method also contributes to the cheese's overall character, making Malvarosa a truly distinctive and delicious cheese.
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It pairs well with Spanish red wines
Malvarosa is a Spanish sheep's milk cheese with a distinctive flavour and texture. Its sweet, buttery taste and smooth, firm texture make it a perfect match for Spanish red wines. The cheese is crafted using milk from the Guirra sheep, a breed native to Spain that was once endangered. The name "Malvarosa" is derived from the Spanish word for "napkin", as the curds are wrapped and pressed in cheesecloth, creating a unique imprint.
When it comes to wine pairings, Malvarosa shines when accompanied by rustic Spanish reds. The full-bodied, fruity notes of a Garnacha or the robust, earthy flavours of a Monastrell (also known as Mourvèdre) beautifully complement the cheese's buttery richness. For a more nuanced pairing, consider a Tempranillo, whose bright acidity and subtle spice notes will enhance the nuttiness of the Malvarosa.
The cheese's caramel-like profile, with hints of butterscotch and toffee, also makes it an ideal match for Spanish reds with a touch of sweetness. A glass of Rioja, for instance, with its own unique notes of cherry and cranberry, will bring out the sweeter side of the Malvarosa. To further accentuate this aspect, the cheese can be paired with accompaniments such as apple butter or black cherry confit.
In addition to its flavour, the texture of Malvarosa makes it an excellent choice for wine pairings. Its semi-firm, sliceable consistency ensures that it holds its own when served alongside a glass of red. The cheese's smooth, creamy paste and moist, straw-coloured interior provide a delightful contrast to the robust flavours of Spanish reds, creating a well-rounded sensory experience.
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Frequently asked questions
Malvarosa is a semi-firm sheep's milk cheese with a sweet, buttery, nutty and rich flavour. It has notes of caramel, butterscotch and toffee.
Malvarosa is similar to Manchego but is mellower and more buttery. It has a full-flavoured caramel taste.
Malvarosa pairs well with a rustic Spanish red like Garnacha, Monastrell or Tempranillo. It also goes well with sweeter foods like apple butter, dried apricots or Black Cherry Confit.
