Frederic Melton
Manchego is a popular Spanish sheep's milk cheese produced in the La Mancha region of Spain. It is a semi-soft, pale yellow cheese with a distinctive flavour and texture. Manchego is a versatile cheese that can be enjoyed in many ways, from being served on its own, to being melted into dishes or used as a flavour enhancer. Its rich, buttery flavour and firm texture have made it Spain's most popular cheese and a staple in Spanish cuisine.
| Characteristics | Values |
|---|---|
| Region | La Mancha, Spain |
| Main Ingredient | Milk of Manchega breed of sheep |
| Minimum fat content in milk | 6% |
| Texture | Semi-soft, firm, compact, buttery, supple, springy |
| Colour | Pale yellow, ivory-yellow, white, amber, light tan, dark brown |
| Rind | Inedible, yellow to brownish-beige, herringbone or basket weave pattern |
| Taste | Fruity, nutty, tangy, sweet, grassy, buttery, creamy, salty |
| Age | Minimum 60 days, maximum 2 years |
| Additives | Natural rennet, coagulating enzyme, salt |
| Pairing | Serrano ham, marinated olives, bread, quince paste, crackers, grapes, apple, fig, beer, wine |
| Gluten | Gluten-free |
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What You'll Learn
Spanish tapas
Manchego is a popular Spanish cheese with a unique taste and texture. It is made from the milk of Manchega sheep in the La Mancha region of Spain. The cheese has a rich, buttery flavour and a firm, springy texture, with a distinctive rind. It is Spain's most popular cheese and is a staple in Spanish cuisine, often served on its own in thin triangles or paired with bread, crackers, grapes, apple or fig, quince paste, or jam.
One of the most traditional uses of Manchego is in Spanish tapas. It is a key ingredient in many tapas dishes and is often served alongside other classic Spanish tapas items. Here are some ideas for using Manchego in Spanish tapas:
Cheese Plate
A classic way to serve Manchego is on a cheese plate, paired with other Spanish cheeses, cured meats, and accompaniments. On a tapas cheese plate, Manchego can be served alongside other Spanish sheep's milk cheeses such as Zamorano, Idiazabel, and Roncal. For a stronger-flavoured option, you could also include Pecorino Romano or Parmigiano-Reggiano. To round out the plate, add some Serrano ham, marinated olives, and a selection of breads and crackers.
Melts
While authentic Spanish Manchego does not melt easily, you can use Semi Curado Manchego for melting. Grate it over pasta or add it to a risotto for a flavour boost. You can also make croquettes or get creative with a Manchego cheese cake.
Cubes
Cut Manchego into small cubes and add them to a vegetable cream or salad for a tasty tapas dish.
Drinks Pairing
When serving Manchego as part of a tapas spread, it is important to consider the drinks pairing. The ideal drink to pair with Manchego is Spanish wine, specifically from Castilla la Mancha, as the grapes are grown in similar conditions to the grass fed to the Manchega sheep. Go for a crianza red wine that is not too intense, or a white wine aged in oak wood barrels. For a more informal setting, beer is also a good pairing with Manchego, as its minor acidity enhances the flavour notes of the cheese. Strong lagers go well with Manchego Curado, while malt beers pair better with Semi Curado.
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Grated over pasta
Manchego is a popular Spanish cheese with a rich, buttery flavour and a firm texture. It is made from the milk of Manchega sheep in the La Mancha region of Spain and has a distinctive flavour and texture. While Manchego is delicious on its own, it is also a great addition to many dishes when grated over the top. One popular way to use Manchego is to grate it over pasta. The cheese adds a unique flavour and texture to the dish, making it a favourite among cheese connoisseurs.
When grated over pasta, Manchego can act as a substitute for other cheeses such as Parmigiano Reggiano or Pecorino Romano. It has a similar flavour and texture to these cheeses, making it a good alternative. The amount of Manchego used can be adjusted to taste, but it is important to note that it has a strong flavour, so a little goes a long way.
When choosing Manchego for grating over pasta, it is important to consider the age of the cheese. Manchego can be aged anywhere from 60 days to 2 years, and the older the cheese, the more crystallised and spicy the flavour becomes. For grating over pasta, a younger, softer Manchego is recommended as it will melt more easily and have a milder flavour.
To grate Manchego over pasta, simply use a cheese grater to shred the cheese into thin strips. Add the grated Manchego to your favourite pasta dish, and toss to combine. The cheese will melt slightly and create a creamy texture, while still retaining some of its distinctive flavour and texture.
In addition to pasta, Manchego can also be grated over other dishes such as vegetables or risotto. Its unique flavour and texture make it a versatile ingredient that can enhance a variety of recipes. When grating Manchego, it is important to use a sharp grater to ensure the cheese is shredded into thin, even strips. A box grater or a microplane grater can be used, depending on the desired thickness of the shreds.
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Cubed in vegetable cream
Manchego is a popular Spanish cheese with a unique taste and texture. It is made from sheep's milk in the La Mancha region of Spain and has a rich, buttery flavour and a semi-soft, firm texture. The cheese is aged anywhere from 2 weeks to 2 years and has a distinctive flavour and aroma. Its nutty, sweet, and slightly tangy flavours make it a favourite among cheese connoisseurs.
When using Manchego cheese in cooking, it is important to note that it does not melt well. However, it can be melted to a certain consistency if you use Semi Curado Manchego. It can be grated over pasta, cut into cubes and added to vegetable cream, or used to make croquettes or a cheese cake.
One way to use cubed Manchego cheese in vegetable cream is to make a creamy vegetable soup. You can sauté onions, carrots, and celery, add vegetable broth and your choice of vegetables (such as broccoli, cauliflower, or zucchini), and then stir in the cubed Manchego cheese until melted. You can also add milk or cream for a richer soup. Season with salt and pepper to taste and serve warm.
Another option is to make a cold vegetable cream soup. You can blend cooked vegetables (such as asparagus, peas, or spinach) with milk or cream, and then stir in the cubed Manchego cheese. Season with salt and pepper and chill in the refrigerator until ready to serve.
Additionally, you can use cubed Manchego cheese in a vegetable dip or spread. Simply blend the cheese with softened cream cheese, sour cream, or Greek yogurt, and add your choice of vegetables (such as roasted red peppers, artichokes, or spinach). Season with garlic, salt, and pepper, and serve with crackers or crudités.
When storing Manchego cheese, it is best to keep it in the refrigerator, preferably on the lowest shelves or in the vegetable drawers. Small pieces can be kept in airtight containers or covered with a clean, humid piece of cloth. Another traditional method of preservation is to cut the cheese into cubes and store them in a glass jar, completely covered in extra virgin olive oil.
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In a risotto
Manchego is a Spanish cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is a popular ingredient in risottos, providing a similar creaminess to traditional parmesan but with its own distinct flavour.
A popular risotto recipe that uses Manchego cheese is the Chorizo and Prawn Risotto. To make this, heat 2 tablespoons of olive oil in a large heavy-based saucepan or casserole pan over medium heat. Add the chorizo and cook for 3-5 minutes until cooked and crisp. Remove from the pan and drain on kitchen paper. Fry the prawns in the chorizo oil for a couple of minutes until they are pink and cooked through. Drain on kitchen paper and set aside.
Next, melt 50g of butter in the pan with the chorizo oil over medium heat. Add the onion and sauté until soft and transparent (5-7 minutes). Stir in the garlic, dried chilli (optional), and rice, and cook for 2-3 minutes, coating the rice with butter. Add 2-3 ladlefuls of stock to the rice and slowly stir until absorbed. Repeat this process, adding stock by the ladleful and stirring slowly, until all the stock is absorbed or the risotto is al dente.
Remove from the heat and mix in the chorizo, prawns, and parsley. Stir in the remaining butter and Manchego cheese until the risotto is creamy. Season to taste, cover, and leave for a couple of minutes before serving. To serve, place a handful of rocket into each bowl, distribute the risotto, scatter over parsley, and drizzle over olive oil.
Another risotto recipe that uses Manchego cheese is the Savory Chorizo and Manchego Risotto. To make this, heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced chorizo and cook for 3-5 minutes, or until slightly crisped. Remove from the heat. Place a heavy-bottomed pot (such as a Dutch oven) over medium heat. Add 2 tablespoons of olive oil and the diced onions. Sauté for 5-10 minutes or until tender. Add the garlic and cook for 2 minutes, or until fragrant. Add the rice and stir to coat in the oil and onions. Cook for 2 minutes. Add the sherry or wine and let simmer until completely absorbed. In a separate pot, combine the broth, saffron, paprika, red pepper, and 3 teaspoons of kosher salt, and bring to a gentle simmer. Once all the broth has been added and the rice is creamy and just barely tender, remove from the heat. Add the cooked chorizo and any fat in the pan to the rice and stir. Add the Manchego cheese and stir until melted. Taste and adjust seasoning with more salt as needed. Serve immediately with additional grated Manchego on top.
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With Spanish wine
Manchego is a semi-soft Spanish cheese made from the milk of the Manchega breed of sheep. It is the country's most famous and popular cheese, accounting for over a third of all traditional cheese production in Spain. It is also one of the most important ambassadors of Spain's national gastronomy, as most of its production is exported.
When it comes to enjoying Manchego with Spanish wine, there are a few things to consider. Firstly, the type of Manchego cheese you have – its age and flavour will influence the ideal wine pairing. Secondly, the wine-producing region and the characteristics of the wine itself are important factors.
Young Manchego, with its fresh and soft texture, pairs wonderfully with a light, fruity red wine. If you're looking for a specific wine region, Castilla la Mancha is an excellent choice. The grapes grown in this region benefit from similar soil and climate conditions as the grass fed to the Manchega sheep, creating a unique synergy between the cheese and the wine.
On the other hand, aged Manchego, with its firmer texture and more intense flavour, calls for a full-bodied Tempranillo. This combination is a traditional Spanish experience, often enjoyed with quince paste (membrillo) or Marcona almonds.
When selecting a wine to pair with Manchego, it is important to avoid wines that are too intense, as they may overpower the delicate flavours of the cheese. Instead, opt for wines that complement the nutty, buttery, tart, and sweet notes of Manchego.
In addition to Spanish wine, Manchego can also be enjoyed with beer, particularly strong lagers or malt beers, depending on the variety of Manchego.
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Frequently asked questions
Manchego is a Spanish sheep's milk cheese produced in the region of La Mancha. It has a rich, buttery flavour and a firm texture, making it Spain's most popular cheese.
Manchego has a distinctive flavour that is well developed but not too strong, creamy with a slight piquancy and a nutty, sweet, and slightly tangy finish.
Manchego is a flavorful addition to any dish. It can be enjoyed on its own, melted in dishes, or paired with other ingredients. It is often served as part of a tapas selection, grated over pasta, or cut into cubes and added to vegetable cream.
