Patrick Oconnell
Manchego is a Spanish cheese made from sheep's milk. It is named after the region of La Mancha, which is located in central Spain. This cheese has a rich and buttery flavour, a firm and springy texture, and a distinctive rind pattern. It is typically served in thin triangles and paired with honey, almonds, or marmalade. The colour of Manchego cheese ranges from white to ivory-yellow, with a yellow to brownish-beige inedible rind. In Mexico and Spanish-speaking areas of the United States, the term Manchego or Queso Tipo Manchego refers to an industrialised cow's milk cheese similar to Monterey Jack, which has no relation to the Spanish variety beyond the name.
| Characteristics | Values |
|---|---|
| Place of Origin | La Mancha region of Spain |
| Main Ingredient | Milk of Manchega sheep |
| Texture | Firm, compact, and buttery |
| Colour | White to ivory-yellow |
| Rind Colour | Yellow to brownish-beige |
| Rind Pattern | Zig-zag, herringbone |
| Rind Taste | Inedible |
| Taste | Distinctive, creamy, slightly piquant, nutty, fruity, sweet |
| Age | 60 days to 2 years |
| Shape | Cylindrical |
| Height | 12 cm max |
| Diameter | 22 cm max |
| Additives | Natural rennet, coagulating enzyme, salt |
| Mould Shape | Barrel-shaped, plaited esparto grass baskets |
| Top and Bottom Design | Head of wheat |
| Pairings | Quince, chutney, green olives, fresh figs, sundried tomatoes, chorizo, jamon iberico, honey, nuts |
| Drinks | Cava, Trento, Prosecco, Rioja, Tempranillo, Verdejo |
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What You'll Learn
Colour
The colour of Manchego cheese varies depending on its age. Fresco, the freshest variety, is milky white in colour. The semi-curado variety, aged for two to five months, is also white, described as "creamy" or "consistent creamy". The rind of the semi-curado variety is yellow or amber. The curado variety, aged for six to twelve months, is ivory in colour, with a yellow or amber rind. The viejo variety, aged for one to two years, has a predominantly amber paste that may have lighter or pinkish veins, and its rind is light tan to dark brown.
The rind of a Manchego cheese is inedible and has a distinctive zigzag or basket-weave pattern. The colour of the rind varies from yellow to brownish-beige.
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Texture
Manchego is a semi-hard, semi-soft, or semi-firm cheese with a distinctive texture. It is made from the milk of the Manchega breed of sheep, which gives it a rich, buttery texture and flavour. The cheese is aged between 60 days and 2 years, and its texture varies depending on how long it is aged.
Manchego Fresco, or fresh Manchego, is a wet and crumbly cheese with a rubbery texture. It is aged for a minimum of 30 days and is rarely found outside of Spain. With ageing, the cheese loses moisture and becomes drier and more crystalline.
Semi-curado, or semi-cured Manchego, is aged for 2 to 5 months and has a springy but firm texture that is slightly rubbery. The cheese is ivory in colour, with a consistent creamy white appearance, and small, fairly evenly spaced holes.
Curado, or cured Manchego, is aged for 6 to 12 months. Its texture is generally firm with a bit of springiness, but it loses elasticity as it ages, becoming harder and drier. Some crystallisation may appear, and the cheese becomes more crumbly. The colour is ivory, turning yellow or amber near the rind.
Viejo, or aged Manchego, is the firmest variety, aged for 1 to 2 years. It has a sharp flavour and a rich, deep pepperiness. The longer it is aged, the sharper and more crumbly the cheese becomes.
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Rind
The rind of Manchego cheese is one of its most distinctive features. It is formed during the maturation process, acting as a barrier between the cheese and the outside world. This rind is inedible and should be removed before consumption. Traditionally, Manchego cheese was shaped using a wide strap, and the impression of the strap's weave would be left on the rind. Today, Manchego cheese is often sealed with a layer of plasti-coat or paraffin wax, which gives it a glossy appearance and helps the cheese mature faster. The wax is not digestible and does not add much flavour to the cheese, although some people choose to shave it off and use it in stocks or sauces.
The rind of Manchego cheese is typically hard and consistent, with a colouring that ranges from light tan to dark brown. The pattern on the rind is usually a herringbone or basket weave design, created by the moulds used during production. This unique shape and pattern are like a signature for Manchego cheese, setting it apart from other varieties.
The rind plays an essential role in protecting the cheese from the outside environment and imparting distinct flavours to the cheese. During maturation, the rind comes into contact with the surroundings, and this interaction influences the development of the cheese's nuanced and delicious flavour profile.
While the rind of Manchego cheese is not toxic, it is not recommended for consumption. Some people may choose to eat it, but it is generally considered unappetising. It is always best to check with a cheesemonger or refer to the label to determine if the rind of a particular Manchego variety is edible.
In summary, the rind of Manchego cheese is a crucial aspect of its identity, protecting the cheese, influencing its flavour, and providing valuable information about the variety and curing process of the cheese.
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Flavour
Manchego is a Spanish sheep's milk cheese produced in the La Mancha region of Spain. It is a semi-hard, semi-soft, or semi-firm cheese with a distinctive flavour and a rich, buttery, fruity, nutty, tangy, and sweet taste. The flavour is well-developed but not too strong, with a slight piquancy and an aftertaste characteristic of sheep's milk. The cheese has a fat content of up to 57%, which contributes to its rich flavour.
The flavour of Manchego varies depending on its age. Fresco, or fresh cheese, is aged for 2 to 3 weeks and has a rich but mild flavour. It is not considered a true Manchego due to its lack of ageing and is rarely found outside of Spain. Semi-curado, or semi-cured cheese, is aged for 3 weeks to 3-5 months and has a milder flavour than curado. Its flavour may be described as fruity, grassy, tangy, milky, and creamy. Curado, or cured cheese, is aged for 6 to 12 months and has a more pronounced flavour. Viejo, or old cheese, is aged for 1 to 2 years and has a sharp, rich, deep peppery flavour.
The flavour of Manchego is also influenced by the type of milk used. Most Manchego variants are unpasteurized and use raw sheep's milk, which retains more of the earthy, grassy, tangy flavour of the milk. Manchego can also be made with pasteurized milk, resulting in a milder flavour. The cheese is typically brushed with olive oil during the ageing process, which helps to lock in moisture and flavour.
Manchego is a popular and versatile cheese that can be served on its own or used in cooking. It pairs well with sweet accompaniments like honey, quince, or marmalade, and nuts such as almonds, hazelnuts, or walnuts. It also goes well with savoury items like green olives, fresh figs, sundried tomatoes, chorizo, and jamón ibérico. For drinks, Manchego is often paired with sparkling wines like Cava, Trento, or Prosecco, or Spanish wines like Rioja, Tempranillo, or Verdejo.
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Substitutes
While Manchego has a distinct flavour and texture, there are several substitute cheeses available that can be used instead. These alternatives can provide a similar taste, texture, or melting properties.
Taste and Texture
If you're looking for a cheese with a similar taste and texture to Manchego, there are a few options. Parmesan, for example, shares a salty and nutty flavour profile with Manchego, although Parmesan tends to be more pungent. Both cheeses also have a crumbly texture, making them ideal for grating. However, Parmesan may provide a different flavour profile in certain recipes.
Iberico is another Spanish cheese that can be used as a substitute for Manchego. It has a rich, slightly sweet, and nutty flavour, similar to Manchego. Iberico also has a firm and dense texture, making it easy to slice or grate. However, it may be more challenging to find and more expensive than Manchego.
Gruyère, a Swiss cheese, is another option that shares a nutty and savoury taste with Manchego. It also melts well, making it a good choice for dishes that require a gooey texture, such as grilled cheese sandwiches or macaroni and cheese.
Asiago, an Italian cheese made from cow's milk, has a nutty and slightly sweet taste similar to Manchego. It also comes in fresh and aged varieties, providing different flavour profiles. Asiago is generally milder than Manchego and becomes more crumbly with age.
Melting Properties
If you're looking for a cheese with good melting properties, there are some alternatives to Manchego that can be used. Mozzarella, Monterey Jack, and young cheddar are known for their smooth melting abilities and can be used in cooked dishes. Aged goudas also make reasonable substitutes for Manchego, as they have a creamy, smooth consistency and sweet, nutty notes when matured.
Non-Spanish Sheep's Milk Cheese
If you're looking for a non-Spanish cheese made from sheep's milk, similar to Manchego, Pecorino Romano is a classic substitute. It is a firm, crumbly cheese with a tangy, nutty, and salty flavour. It is stronger than Manchego and pairs well with cured meats, olives, almonds, and Spanish red wines.
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Frequently asked questions
Manchego is a semi-soft, semi-hard, or hard cheese, depending on its age. It is pale white to ivory or yellow in colour, with an inedible rind that is yellow to brownish-beige. The cheese has a firm and springy texture, with small holes, and it gets drier, crumblier, and more crystalline as it ages.
In Mexico, Manchego is the name given to an industrialised cow's milk cheese similar in taste to Monterey Jack. It melts well and is used as a table cheese and for cooking. This variety of Manchego has nothing in common with the Spanish version besides the name.
In Spain, Manchego is often served on a tapas plate in thinly sliced triangles.
