Andy Montoya
Manchego is an unpasteurised sheep's cheese that has been made in the La Mancha region of Spain for thousands of years. It is one of the most widely recognised names in the gourmet cheese marketplace. Manchego is low in lactose and high in protein and calcium and contains vitamins A, D and E. It has a slightly salty taste and a firm and compact consistency with a buttery texture. The cheese varies from white to ivory in colour, depending on how long it has been aged.
Manchego is a versatile pairing and can be eaten with fruits, nuts, crackers, crusty bread, sun-dried tomatoes, olives, fig spread or drizzled with extra virgin olive oil. It can also be paired with beer, wine or whiskey, depending on the age of the cheese.
| Characteristics | Values |
|---|---|
| Meat | Jamon serrano, Jamon iberico, Chorizo, Salami, Lomo, Fuet |
| Cheese | Manchego, Mahon, Cabrales, Tetilla, Garrotxa, Murcia al vino |
| Other foods | Bread, Pan con tomate, Marcona almonds, Olives, Membrillo, Figs, Dates, Chocolate, Grapes, Quince jelly/paste |
| Drinks | Beer, Wine, Whiskey, Cava, Sherry, Rioja, Tempranillo, Verdejo, Sangria |
What You'll Learn
Jamon serrano
In terms of price, jamon serrano can vary depending on factors such as the length of curing time, breed of pig, and type of animal feeding. As of 2019, typical prices ranged from €5.00 to €75.00 per kilogram.
When serving jamon serrano, it is typically sliced thinly and paired with other Spanish meats and cheeses. A classic pairing is jamon serrano with Manchego cheese, a well-known Spanish cheese made from sheep's milk and aged for at least 30 days.
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Jamon iberico
The production of Jamon Iberico is carefully regulated and designated by law. The pigs are weaned and then fattened on barley and maize for several weeks. After this, they are allowed to roam in pastures and oak groves, feeding on grass, herbs, acorns, chestnuts, and roots. The diet of the pigs is crucial to the flavour of the meat. For the highest-quality Jamon Iberico, the pigs' diet may be restricted to chestnuts or acorns only.
The slaughtered pigs' legs are salted and left to dry for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, and some producers cure their Jamon Iberico for up to 48 months. The meat is dried in salt, which prevents the build-up of harmful organisms, and then hung to be exposed to the elements, creating a protective layer of mould on the exterior.
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Salami-type meats
Chorizo
Chorizo is a classic choice for a Spanish meat and cheese board. It is a cured sausage made from pork, seasoned with smoked paprika, which gives it a slightly orange colour and a great flavour. For a special variation, try chorizo Iberico, which has a lovely smoky flavour.
Jamon Serrano
This is your 'basic' cured ham, but it is by no means plain! Jamon Serrano is a thin-cut, dry-cured ham with a distinctive deep red colour. It is salty and savoury, with a melt-in-the-mouth texture.
Jamon Iberico
If you want to go a little more special, try Jamon Iberico. This is a similar dry-cured ham, but comes from the Iberian black pig and has an even darker colour. For the most special option, look for Jamon Iberico de Bellota, which comes from acorn-fed Iberian pigs.
Fuet
Fuet is a type of Catalan salami, usually made from pork loin and seasoned with black pepper. It is a thin, dry sausage with a slightly tangy flavour.
Lomo
Lomo is a type of cured pork loin, often seasoned with paprika, garlic and other spices. It has a deep red colour and a rich flavour.
When putting together a meat and cheese board, remember to include a variety of textures and flavours to create an interesting and well-rounded selection. Enjoy experimenting with different combinations!
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Chorizo
A typical Spanish cheese board will include a selection of Spanish cheeses, cured meats and ham, and perhaps some additions like bread, plain or 'pan con tomate' (bread with tomato).
A Spanish cheese board is a typical way to start a meal of tapas, or just to nibble on with a drink. Red wine is the most common drink to accompany a Spanish cheese board, but you might also choose cava, sherry or sangria.
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Lomo
When serving Lomo with Manchego, it is best to cut the Lomo into thin slices. The casing should be removed from each slice. The Lomo can then be placed on a bed of Manchego cheese wedges and served on toasted white bread with a drizzle of extra virgin olive oil. To add some acidity and freshness to the dish, a cherry tomato can be added on top.
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Frequently asked questions
Jamon serrano, jamon iberico, chorizo, lomo, and salami are all Spanish cured meats and sausages that go well with Manchego cheese.
Manchego is a versatile pairing and can be matched with fruits, nuts, crackers, crusty bread, sun-dried tomatoes, olives, fig spread, and extra virgin olive oil.
Beer, wine, and whiskey all pair well with Manchego, depending on the age of the cheese. For example, young Manchego goes well with light-bodied, crisp, and grassy whites such as Verdejo, while aged Manchego pairs well with malty beers like nut brown ale.
Manchego is a great, easy appetiser or lunch at any time of year, but especially during the summer. It is also good to start or finish a dinner party.
