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Glossary

Manchego

Manchego

Pronounce it: man-chey-go

Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region of Spain. The Manchego sheep graze on the shrubs of the vast plateaus of the Dehesa and produce a thick milk that gives the cheese its unique character.

It is a semi-firm cheese that is a rich golden colour and a distinct nutty flavour ranging from mild to sharp depending on how long it has been aged.

The distinctive zigzag pattern on the wax rind of the cheese proves that the cheese is Manchego and guarantees the exclusive use of milk only from Manchega sheep and that the cheese has been aged for a minimum of two months.

Availability

Manchego is available in three different stages: Fresh (fresco), 2-4 months old (curado), or matured for one year (viejo).

Prepare it

The intense flavour and crumbly texture make it an ideal table cheese. It is fantastic served with olives, sun-dried tomatoes, crusty bread and a robust red wine or dry sherry.

Store it

Store wrapped in wax paper in the fridge for up to six months.

Cook it

The intense flavour and crumbly texture make it an ideal table cheese. It is fantastic served with olives, sun-dried tomatoes, crusty bread and a robust red wine or dry sherry.

Manchego is also ideal for grilling.

Alternatives

Try Idiazabal or Castellano.

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