Frederic Melton
Manchego is a Spanish cheese made from the milk of the Manchega breed of sheep. It is produced in the La Mancha region of Spain and has a rich, buttery flavour and a firm texture. The cheese is aged for different periods, from a few weeks to several years, and has a distinctive zigzag pattern on its rind. Manchego is a versatile cheese that can be enjoyed on its own or used in a variety of dishes, such as grilled cheese sandwiches, salads, and baked dishes. It pairs well with cured meats, olives, and fresh fruits.
| Characteristics | Values |
|---|---|
| Place of Origin | La Mancha, Spain |
| Main Ingredient | Sheep's milk |
| Other Ingredients | Natural rennet or another approved coagulating enzyme, salt |
| Texture | Firm, compact, buttery, semi-hard, semi-soft, supple, moist, crumbly, crystalline |
| Colour | White, ivory, ivory-yellow, pale yellow |
| Rind | Inedible, yellow to brownish-beige, herringbone pattern, glossy coat of wax |
| Flavour | Distinctive, creamy, nutty, tangy, sweet, grassy, fruity, peppery, spicy |
| Age | 2 weeks to 2 years |
| Additives | Natural rennet, approved coagulating enzyme, salt |
| Pairings | Sun-dried tomatoes, olives, figs, almonds, hazelnuts, walnuts, quince, chutney, jamon iberico, honey, marmalade, cured meats, crackers, crusty bread |
| Storage | Wrap tightly in parchment, waxed, or butcher paper; store in the refrigerator |
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What You'll Learn
How is it made?
Manchego is traditionally made with milk from sheep that graze on the high central plateau of Spain, specifically the La Mancha region. The milk used can be pasteurized or raw, and the only permitted additives are natural rennet or another approved coagulating enzyme and salt.
To make the cheese, you first need to add about 2.5ml (about 1/2 tsp) of single-strength liquid rennet to the milk and slowly stir for about 1-2 minutes. The milk then needs to sit quietly for 30 minutes while the culture works and the rennet coagulates the curd. You should notice the milk beginning to thicken at about 15 minutes, but it is important to wait the full 30 minutes before testing the curd set.
Manchego is a very compact cheese to accommodate the varying degrees of aging, so the curds need to be cut quite small. They should be about the size of small maize or barley grains. You can start cutting by using a long knife to cut vertically only in both directions to about 3/4 to 1" sections and let rest for 5 minutes while the cuts heal. This is a common procedure in cutting any higher-fat milk to control the loss of butterfat. It simply breaks the curd mass into small sections as we reduce the curd size. You should see whey rising in these cuts and to the surface during this time. The next cut will be to reduce the grains to about 3/8-1/4 inch, and the cooking phase will reduce the size further to the maize/barley grain size. This reduction should take about 5 minutes. All stirring should be slow and gentle in a down and up motion, just enough to keep the curds separate and moving.
The moulds in which the cheese is pressed are barrel-shaped. Traditionally, Manchego cheese was made by pressing the curd in plaited 'Esparto' grass baskets, which left a distinctive zig-zag pattern (known as pleita) on the rind. Today, the same effect is achieved by the mould, which has a design that imprints the traditional pattern on the cheese. The top and bottom surfaces of the cheese are impressed with a design of a head of wheat. During the maturation process, Manchego cheese develops a natural rind. The regulations permit this to be washed, coated in paraffin, dipped in olive oil, or treated with certain approved transparent substances, but they require that it must not be removed if the cheese is to be marketed.
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What does it taste like?
Manchego is a Spanish cheese made from the milk of the Manchega breed of sheep. It has a rich, buttery, creamy, nutty, tangy, and sweet flavour. The cheese is aged between 60 days and 2 years, and its flavour varies with age. Fresco, the youngest Manchego, is aged for 2 weeks and has a rich but mild flavour. Semi-curado is aged for 3 weeks to 3-4 months and has a fruity and tangy flavour. Curado is aged for 3-6 months and has a subtle, caramelly, nutty flavour. Viejo is aged for 1-2 years and has a sharp, rich, deep peppery flavour. Manchego has a distinctive flavour that is well-developed but not too strong, and it leaves an aftertaste that is characteristic of sheep's milk. The cheese is often served on its own in thin triangles, but it can also be grated over vegetables or pasta. It pairs well with cured meats, olives, fresh fruits, sun-dried tomatoes, and nuts such as almonds, hazelnuts, and walnuts.
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What does it pair well with?
Manchego is a versatile cheese that can be enjoyed on its own or as part of a wider dish. It is a popular addition to tapas boards, pairing well with quince or chutney, green olives, fresh figs, sun-dried tomatoes, chorizo, jamon iberico, honey, and nuts, such as marcona almonds, hazelnuts or walnuts.
When it comes to drinks, Manchego is best enjoyed with crisp and fruity sparkling wines like Cava, Trento or Prosecco, or Spanish wines like Rioja, Tempranillo, and Verdejo.
The younger, milder versions of Manchego are often used in dishes like grilled cheese sandwiches, while the older varieties develop a more intense flavour and are enjoyed with fruits and wine. More mature Manchego is ideal for grating over vegetables or pasta.
Manchego can also be shaved or grated over salads and sandwiches to add depth and creaminess. It pairs well with a variety of ingredients like fruits, vegetables, and cured meats.
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How is it stored?
Storing Manchego cheese is straightforward, as long as you follow a few basic guidelines. As a hard cured cheese, Manchego can be stored in much the same way as other hard cheeses.
If you have purchased an entire wheel of Manchego, you can store it in a refrigerator or a dry cellar or room. If the room is your preferred choice, ensure it is no warmer than 68°F (20°C) and has good ventilation and low humidity. In both cases, place the cheese on a wooden tray and cover it with waxed paper. This will help to preserve the true flavours of the cheese.
If you have a wedge of Manchego, it is best to store it in the fridge using a plastic storage container. Alternatively, you can wrap the cheese with a wet cloth, as was traditionally done. Small pieces of Manchego can be placed in a jar with extra virgin olive oil and herbs or garlic. This method will preserve the cheese for 2-3 months. It is important to remember that the jar should not be sealed airtight. Instead, cover the opening with waxed paper and a rubber band before placing it in the refrigerator.
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Where is it made?
Manchego cheese is made in the La Mancha region of Spain. It is produced in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, all in the La Mancha region. The cheese is made from the milk of the Manchega breed of sheep, which are native to the region.
The La Mancha region is located in the central plateau of Spain, south of Madrid. The area is known for its vast pastures and grasslands, which provide the ideal environment for sheep grazing and milk production. The creameries where Manchego cheese is produced are often located close to these pastures, ensuring that the milk used in the cheese-making process is fresh and of high quality.
The process of making Manchego cheese has been refined over centuries and is deeply rooted in the cultural and culinary traditions of the La Mancha region. Traditional methods and techniques are still used in the production of the cheese, such as using woven grass baskets to shape the curds and imparting a unique zigzag pattern on the rind.
The designation "Queso Manchego" is protected under Spain's denominación de origen regulatory classification system. This means that only cheese produced within the designated provinces of La Mancha can be labelled and sold as Manchego cheese. The protection of this designation ensures the authenticity and quality of the product, as well as the preservation of the traditional cheese-making techniques unique to the region.
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Frequently asked questions
Manchego is a semi-hard, semi-soft, or semi-firm Spanish cheese made from sheep's milk. It has a distinctive zig-zag pattern on its rind and a creamy, buttery texture and flavour.
Manchego has a rich, buttery, nutty, tangy, and sweet flavour. Younger Manchego has a milder flavour, while the cheese gets spicier and sharper as it ages.
Manchego is made by curdling sheep's milk and then cutting and pressing the curds into cylindrical, barrel-shaped moulds. The moulds are then brined and transferred to natural ageing caves, where they are aged for anywhere from a month to two years.
Manchego can be enjoyed on its own, in thin triangles, or paired with cured meats, sun-dried tomatoes, olives, fresh fruits, or nuts. It can also be grated over pasta or vegetables, or melted into grilled cheese sandwiches, quesadillas, or baked dishes.
