Patrick Oconnell
Manchego is a Spanish cheese made from the milk of Manchega sheep in the La Mancha region of Spain. It is one of the country's most famous and popular cheeses, and its rich, buttery, nutty, tangy and sweet flavour, along with its firm texture, make it a favourite for many. The cheese is aged for different periods, from a few weeks to several years, and the younger varieties are often used in dishes like grilled cheese sandwiches, while the older varieties are enjoyed with fruits and wine.
| Characteristics | Values |
|---|---|
| Region | La Mancha, Spain |
| Milk | Sheep |
| Breed | Manchega |
| Texture | Semi-hard, firm, compact, buttery, dry, crumbly, crystalline |
| Colour | White, ivory, Yellow |
| Rind | Inedible, yellow, brownish-beige, herringbone pattern |
| Flavour | Distinctive, creamy, nutty, sweet, tangy, grassy, earthy, peppery |
| Additives | Natural rennet, coagulating enzyme, salt |
| Pairings | Sun-dried tomatoes, olives, almonds, walnuts, quince, chutney, jamon iberico, honey, marmalade, cured meats, fresh fruits |
| Age | 2 weeks to 2 years |
Explore related products
What You'll Learn
Flavour and texture
Manchego is a semi-hard or semi-soft 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 distinctive zigzag pattern on its rind. The cheese is aged for different periods, ranging from a few weeks to several years, and its texture and flavour vary depending on its age.
Fresco Manchego is a fresh cheese matured for about two weeks to a month. It has a rich but mild flavour and is rarely available outside of Spain. The texture is semi-firm and supple, with a fruity flavour and tangy notes.
Semi-curado Manchego is matured for approximately one to six months. It is a semi-firm, semi-cured cheese with a fruity flavour and tangy notes. The texture is moist and supple.
Curado Manchego is matured for about three to six months. It has a subtle flavour with hints of caramel and nuts. The texture is semi-firm and supple.
Viejo Manchego is matured for about one to two years. It has a sharp, peppery flavour and a crumbly texture. As Manchego ages, its texture becomes less smooth and more crystallised, and its flavour becomes spicier.
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. It can also be grated over vegetables or pasta, melted into sandwiches, or used in baked dishes. When melted, Manchego adds a rich, creamy twist to recipes. The cheese pairs well with cured meats, olives, fresh fruits, sun-dried tomatoes, and nuts such as almonds, hazelnuts, and walnuts. For drinks, it goes well with crisp and fruity sparkling wines like Cava, Trento, or Prosecco, as well as Spanish wines like Rioja, Tempranillo, and Verdejo.
The Nostril Conundrum: Why Do I Smell Cheese?
You may want to see also
Origins and production
Manchego is a Spanish cheese, produced in the La Mancha region of central Spain. It is made from the milk of the Manchega breed of sheep, which graze on the pastures of the region's heartland. The cheese is produced within designated parts of the provinces of Albacete, Ciudad Real, Cuenca, and Toledo.
The process of making Manchego begins with the coagulation of sheep's milk, using either calf's or animal rennet, to produce a firm curd. The curd is then cut and separated to strain off excess whey. Once drained, the curd is placed into cylindrical moulds, which are traditionally made from plaited esparto grass baskets, leaving a distinctive zig-zag or herringbone pattern on the cheese's rind. The moulds are then pressed, and the resulting wheels of cheese are brined and transferred to natural ageing caves. Here, the cheese is aged for anywhere from a month to two years. During the maturation process, the cheese is brushed with olive oil, which helps form the natural rind and gives the cheese its colour.
Manchego is typically aged for different periods, from a few months to several years, and is divided into categories based on its maturation time. The four main types are: fresco, which is matured for around two weeks to a month and has a rich but mild flavour; semi-curado, which is matured for around one to six months and has a fruity flavour with tangy notes; curado, which is matured for around three to six months and has a subtle, caramel and nutty flavour; and viejo, which is matured for around a year or more and has a sharp, peppery flavour and crumbly texture.
The Unique Taste of Moose Cheese: A Review
You may want to see also
Serving suggestions
Manchego is a versatile cheese that can be enjoyed in a variety of ways. Here are some serving suggestions to make the most of this Spanish delicacy:
Cheese Platters
The distinct flavour and presentation of Manchego make it an excellent choice for cheese platters. Pair it with cured meats, olives, and fresh fruits like figs or quince for a delightful combination. You can also add some nuts such as almonds, hazelnuts, or walnuts to the platter.
Tapas
In Spain, Manchego is often served as part of a tapas selection. Thinly sliced triangles of the cheese are a common sight, and it is a perfect choice for this style of eating. For a tapas board, Manchego curado is a great option, and you can serve it with quince or chutney, green olives, fresh figs, sundried tomatoes, chorizo, jamon iberico, honey, and nuts.
Grilled Cheese Sandwiches and Melts
Younger, milder versions of Manchego are ideal for grilled cheese sandwiches, quesadillas, and melts. Its rich flavour adds a delightful twist to these dishes.
Salads and Sandwiches
Shaved or grated Manchego can be used to add depth and creaminess to salads and sandwiches. It pairs well with a variety of ingredients, including fruits, vegetables, and cured meats.
Grating Over Pasta or Vegetables
More mature Manchego is perfect for grating over pasta or vegetables. Its strong flavour and crumbly texture make it a great addition to these dishes.
Pairing with Wine
When serving Manchego, consider pairing it with a crisp and fruity sparkling wine like Cava, Trento, or Prosecco, or a Spanish wine like Rioja, Tempranillo, or Verdejo.
The Mystery of Kraft Cheese's Plastic-Like Burning
You may want to see also
Explore related products
Pairing recommendations
Manchego cheese is a versatile cheese that pairs well with a variety of foods and beverages. Here are some pairing recommendations to enhance your Manchego experience:
Savoury Pairings
Manchego's nutty, buttery, and tangy flavour profile makes it a great match for savoury foods that complement these characteristics. Here are some suggestions:
- Spanish Olives: Green manzanilla or black olives add colour and flavour to your cheese board. For a unique twist, try Spanish olives stuffed with anchovies, creating a salty and savoury combination.
- Sun-dried Tomatoes: Sun-dried tomatoes pair well with aged Manchego, offering a flavourful contrast.
- Meats: Cured meats such as chorizo or salami balance out the sweetness of Manchego. Jamón Serrano, a revered Spanish food, is also a classic pairing, often served together as tapas.
- Bread and Crackers: Sourdough bread or crackers, such as truffle crackers or sourdough olive oil and salt flatbread, provide a crunchy texture that lets the cheese shine.
- Nuts: Marcona almonds, especially when fried in sunflower oil and salted, add a wonderful crunch and flavour. Pistachios with truffle also offer an earthy and nutty complement to the cheese.
Sweet Pairings
The natural saltiness of Manchego is beautifully balanced by sweet foods. Here are some sweet treats to pair with Manchego:
- Fruits: Fresh figs, especially those with a sweet, jammy consistency, are a classic pairing. Other fruits like apples, grapes, and dates also provide a refreshing contrast. Dried fruits like apricots, raisins, or figs are also excellent choices.
- Jams and Preserves: Quince paste, also known as "Dulce de membrillo," is a sweet jelly made from quince fruit and is the national snack of Spain when paired with Manchego. Fig jam and tomato jam are other tasty options. Bridges' Scottish blackcurrant preserve is another delightful choice, adding a touch of sweetness to the cheese.
- Honey: A drizzle of floral honey adds a natural sweetness that enhances the nutty flavour of Manchego.
Beverage Pairings
When it comes to beverages, Manchego pairs well with both alcoholic and non-alcoholic drinks:
- Wine: The concept of "terroir" or origin plays a role in pairing cheese and wine. Manchego pairs well with wines from its region, such as light and crisp whites from Valdepeñas or medium-bodied reds from La Mancha. Aged Manchego also goes well with richer sherries like Amontillado or Oloroso. For a romantic evening, warm mulled wine enhances the cheese's depth with its aromatic spices and fruity notes. Sparkling wine, with its crisp acidity, creates a balanced and refreshing combination.
- Beer: While wine is a classic pairing, some sources suggest exploring the excellence of pairing Manchego with beer.
Crotch Cheese: Understanding the Unpleasant Odor
You may want to see also
Storage and preservation
To store Manchego cheese, it should be wrapped tightly in parchment, waxed, or butcher paper. It should then be placed in the cheese drawer of a refrigerator, where it can last for up to six weeks.
The Manchego cheese-making process includes brushing the outside of the wheel of cheese with olive oil during the aging process. This helps to form the natural rind and give the cheese its colour. In some cases, the rind is coated with a thin layer of wax, which is edible. However, some rinds are covered with plasti-coat, particularly in industrial manufacturers, which is not edible and should be removed before consumption.
The flavour and texture of Manchego cheese can change as it ages, with older cheeses having a sharper, richer, and more peppery flavour, and a drier, crumblier, and more crystalline texture. The cheese is available in several varieties, based on how long it has been aged:
- Fresco: Fresh cheese matured for about two weeks to a month. It has a rich but mild flavour and is rarely available outside of Spain.
- Semi-curado: Semi-firm cheese aged for approximately one to six months. It has a fruity flavour with tangy notes and a supple and moist texture.
- Curado: Semi-firm cheese aged for about seven months to one year. It has a subtle flavour with hints of caramel and nuts.
- Viejo: Firm cheese aged for about one to two years. It has a sharp, peppery flavour and a crumbly texture.
The Pungent Aroma of Blue Cheese: Why So Stinky?
You may want to see also
Frequently asked questions
Manchego is a semi-hard, semi-soft, or semi-firm Spanish cheese made from sheep's milk. It has a distinctive herringbone or zigzag pattern on its rind and a creamy, buttery texture and flavour. It is Spain's most popular cheese.
The flavour of Manchego varies from rich and mild to sharp and peppery, depending on how long it has been aged. Younger Manchego is often described as fruity and nutty, while older Manchego has a crumbly texture and a deeper, more intense flavour.
Manchego is a versatile cheese that can be enjoyed on its own or used in cooking. It is often served on tapas plates in thinly sliced triangles, or grated over pasta or salads. It can also be melted and used in grilled cheese sandwiches, quesadillas, or baked dishes.
