Andy Montoya
Manchego is a Spanish sheep's milk cheese from La Mancha, an arid plateau southeast of Toledo. It is one of the most famous Spanish cheeses, accounting for more than a third of all traditional cheese production in the country. It is typically aged for different periods, ranging from a few months to several years, and has a distinctive zigzag pattern on its rind. The younger, milder versions 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. The best Manchego cheese will depend on personal preference, as the cheese comes in a wide range of tastes and textures, based on age.
| Characteristics | Values |
|---|---|
| Place of origin | La Mancha, Spain |
| Main ingredient | Milk of Manchega sheep |
| Texture | Firm, springy, semi-hard |
| Flavor | Buttery, nutty, tangy, sweet, spicy |
| Rind | Inedible, yellow to brownish-beige, herringbone pattern |
| Additives | Natural rennet, coagulating enzyme, salt |
| Age | 2 weeks to 2 years |
| Pairings | Honey, almonds, marmalade, quince paste |
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What You'll Learn
How is Manchego cheese made?
Manchego is a Spanish cheese made from the milk of Manchega sheep. It is a semi-hard, firm, and springy cheese with a buttery texture and a tangy, nutty, and sweet flavour. The cheese is named after the La Mancha region in central Spain, where it is traditionally produced.
To make Manchego cheese, milk is poured into heated vats, and culture and rennet are added as it is stirred. This causes the milk to coagulate and form a firm curd. The curd is then cut and separated to strain off excess whey. Once drained, the curd is placed into moulds, which can be made of plastic or woven grass. The curd is compressed in the moulds to remove any remaining whey. Before ageing, the cheese is soaked in brine and brushed with olive oil to lock in moisture and flavour.
Manchego is typically aged for at least three months before being sold as "young" cheese. As it ages, the texture of the cheese becomes harder, drier, and more crystalline, and the flavour becomes sharper and spicier. The cheese is protected by Spanish Denominación de Origen Protegida (DOP) regulations, which guarantee its authenticity and quality.
To make the traditional basket-weave pattern on the cheese, a special Manchego cheese mould is used. This mould can be made from a plaited strap of 'Esparto' grass that is coiled into a round form and tied off to create the desired pattern. The grass mould leaves a unique imprint on the cheese, adding to its artisanal appeal.
Manchego cheese is a popular and well-loved variety, known for its accessibility and well-balanced flavour profile. Its popularity has spread internationally, with many enjoying its mild taste and versatility.
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What does Manchego cheese taste like?
Manchego is a Spanish sheep's milk cheese from La Mancha, a region in central Spain. It is a semi-hard, firm, and springy cheese with a distinctive herringbone or basket-weave rind. The colour of the cheese ranges from white to ivory-yellow, while the inedible rind is yellow to brownish-beige.
The flavour of Manchego varies depending on its age. Younger Manchego is mild, creamy, and buttery with hints of fresh grass and herbs. It has a delicate balance of buttery, tart, sweet, and nutty flavours. The older varieties have a stronger, more complex, and deeper taste with nutty and caramel notes. The texture also changes with age, going from semi-soft and slightly crumbly to firmer and more compact.
Manchego is typically sold as fresco, semi curado, curado, or viejo, depending on how long it has been aged. Fresco is fresh cheese aged for about two weeks and has a rich but mild flavour. Semi curado is semi-firm cheese aged for about three weeks to three months and has a milder taste compared to curado. Curado is semi-firm cheese aged for three to six months and has a subtle taste with hints of caramel and nuts. Viejo is firm cheese aged for one to two years and has a sharp, peppery flavour and a crumbly texture.
Manchego is a versatile cheese that can be eaten on its own, in dishes like grilled cheese sandwiches, or with fruits, wine, honey, almonds, or marmalade. It is a popular cheese in Spain and has gained international recognition for its unique flavour and texture.
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How does Manchego cheese differ from other cheeses?
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 semi-hard, firm and compact cheese with a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.
Manchego differs from other cheeses in several ways. Firstly, it is made from sheep's milk, which gives it a different flavour and texture than cheeses made from cow's or goat's milk. It is also aged for a specific period, typically ranging from a few weeks to several months, which develops its unique flavour and texture. The cheese is then brushed with olive oil, locking in moisture and flavour while still allowing it to breathe.
Another differentiating factor is the mould in which Manchego is pressed. Traditionally, it was made by pressing the curd in plaited esparto grass baskets, which left a distinctive zig-zag pattern on the rind. Today, this pattern is often achieved by using a mould with a design in relief, giving the finished cheese an embossed pattern similar to that of woven grass.
In terms of taste, Manchego has a rich and unique flavour that many cheese lovers find irresistible. It is described as having a delicate balance of buttery, tart, sweet, and nutty flavours, with zesty undertones of piquancy. As the cheese ages, the flavours deepen, becoming more rounded and toasty.
Manchego is also versatile and can be enjoyed on its own or paired with other ingredients. It is often served in thin triangles, as it is delicious on its own. It can also be paired with honey, almonds, or marmalade, or enjoyed with fruits and wine. When used in cooking, younger, milder versions of Manchego are popular in dishes like grilled cheese sandwiches.
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Where can I buy the best Manchego cheese?
Manchego is a Spanish sheep's milk cheese that comes from the La Mancha region of central Spain. It is one of the most popular cheeses in Spain and has gained international recognition. The cheese is semi-hard and has a distinctive sweet flavour with a hint of tanginess. Its texture varies from firm and springy to dry and crumbly, depending on its age.
When shopping for Manchego cheese, there are a few things to keep in mind to ensure you are getting the best quality. Firstly, look for the label "Queso Manchego" with a serial number. The cheese should also have a separate circular red and yellow label, indicating that it is certified by the Denominación de Origen Protegida (DOP) and Protected Designation of Origin (PDO). This certification guarantees that the cheese is made in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, using milk from Manchega sheep.
You can find Manchego cheese in specialty cheese shops, gourmet food stores, or Spanish delicatessens. If you are in Spain, you can visit the local markets or creameries in La Mancha to purchase Manchego directly from the source. In the United States, the Los Carpinteros brand is widely distributed and available from Despaña. Online retailers such as Iberico Club also offer award-winning Manchego cheese with free shipping.
When buying Manchego cheese, it is best to avoid pre-packaged slices and instead look for a whole cheese or ask the cheesemonger to cut a fresh slice for you. This way, you can ensure the cheese is in its best condition and has not absorbed any off-flavours from plastic wrapping. Remember, the best Manchego cheese will have a distinctive flavour, firm texture, and a long finish.
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What foods pair well with Manchego cheese?
Manchego is a Spanish sheep's milk cheese from La Mancha in central Spain. It is a semi-hard, firm and springy cheese with a distinctive nutty, slightly tangy flavour. Its texture and flavour change as it ages, becoming drier, spicier, harder and more crumbly.
Manchego is a versatile cheese that can be enjoyed on its own or in a recipe. It is a popular choice for cheeseboards and pairs well with a variety of foods, including:
- Honey or honeycomb
- Dried fruit, such as apricots, raisins, or figs
- Nuts, such as almonds or walnuts
- Sweet-tart jams, such as plum chutney or rhubarb jam, or quince paste
- Crackers, especially truffle crackers
- Breadsticks
- Salads with green leaves, dried fruit, and a drizzle of honey
- Pasta, tapas, or burgers
- Sparkling wine or light, fruity wines (for young Manchego)
- Full-bodied red wines (for aged Manchego)
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Frequently asked questions
Manchego is a popular Spanish cheese made from sheep's milk. It is named after the region of La Mancha, which is famous for its sheep and dairy products.
Manchego has a distinctive flavour that is well-developed but not too strong. It has a creamy texture with a slight piquancy and nutty notes. Younger Manchego is milder and creamier, while older Manchego has a stronger, more complex taste.
Manchego can be classified based on age: fresco (fresh), semi curado (semi-firm), curado (semi-firm), and viejo (firm). Fresco is aged for about two weeks and has a mild flavour. Semi curado is aged for about three weeks to three months and has a slightly firmer texture. Curado is aged for three to six months and has a subtle flavour with hints of caramel and nuts. Viejo is the oldest, aged for one to two years, with a sharp, peppery flavour and crumbly texture.
Manchego is made using milk from Manchega sheep, which is cooled and then poured into heated vats with culture and rennet, triggering coagulation. The curd is then cut, separated, and strained to remove excess whey. The broken curd is placed into moulds, traditionally made of braided esparto grass baskets, which leave a distinctive zig-zag pattern on the rind. The cheese is then compressed and soaked in brine before being brushed with olive oil to lock in moisture and flavour.
Manchego cheese can be purchased from speciality cheese shops or online retailers. Look for brands like Murray's or Los Carpinteros, which is widely distributed. When shopping for Manchego, you can choose between Queso Manchego, a pasteurised version often from larger manufacturers, or Queso Manchego Artesano, a raw milk version made by artisan farms.
