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Manchego is probably Spain's most famous cheese. Produced in La Mancha, this cheese is made only from the whole milk of the Manchega sheep.
The rich, semi-firm product is aged in natural caves for a minimum of 3-6 months which produces a fine zest and exuberant flavor. The taste depends on the maturity: mild, subtle, and fresh; or strong and full-bodied with a tangy farmhouse flavor. The taste is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and with the characteristic aftertaste of sheep’s milk.
It is barrel-shaped and weighs about 2 kg (6 lb). It comes in a 25cm (ten-inch) diameter wheel, 12 cm (five inch) thick, with a herringbone design on the inedible rind caused by the surface of the press used in the manufacturing process (this traditional embossed pattern comes from the time when the cheese was wrapped in sheets of woven esparto grass.)
Our Manchego is to our knowledge the only queso manchego that comes to Australia which is hand made and not industrially manufactured. It comes from the denominacion de Origen city Toledo.
Just like wine, Serrano ham and olive oil, Manchego cheese is protected by its Denominación de Origen. This body controls its production, ensuring the exclusive use of milk only from the Manchega sheep and requires an aging period (in natural caves) of a minimum of two months.
Our Queso Manchego is quickly becoming a favourite in the kitchens and stores around Australia.
Manchego is available in three different states of maturity: fresh (fresco), 3-6 months old (semi curado), or matured for one year (curado).
Manchego is delightful when sliced thinly and combined with thinly sliced quince paste, then eaten sparingly. |
