which country produces manchego cheese?
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MANCHEGO CHEESE
WHAT IS MANCHEGO?
Rooted in the La Mancha wilderness of central Spain, Manchego hails from milk of the Manchega sheep. Fostered on the pastures in the heartland of Spain, this semi hard cheese is identified by its distinctive herringbone rind and sweet savour. Symphonic strokes of fruits and nuts resonate in clear unison along zesty undertones of piquancy. Induced by the woven mould of grass, unique to Manchego, aromas of dried herbs marinate the interior in vivid contrasts.
With flavours sharpening with age, so does the texture. Past the inedible rind, the ivory-coloured body crystallises as seasons pass, going from open to granular and flaky in the span of a year. Tiny pores lace the interior, adding to the granular texture as it ages. As the consistency hardens, the flavours deepen, becoming more rounded and toasty in their nuances. Paired with honey, almonds or marmalade.
A staple in Spanish cuisine, Manchego lingers on your palate longer than it stays on your plate.
HOW MANCHEGO IS MADE
The creameries are often placed in short distance of the pastures, making time spent in transportation, almost non-existing.
Flowing from large containers, cool milk is poured into heated vats, being added culture and rennet as it is stirred. This triggers the coagulation of the sheep’s milk, producing a firm curd. It is then cut and separated for it to strain off excess whey. Once drained, the broken curd is stowed into their moulds.
Artisan cheeses typically use traditionally grass woven moulds, whereas industrial versions use ones of plastic. The curd is then compressed in their moulds, fully draining them of any remaining whey. Before being deemed ready for aging, the cheese is soaked in brine, a mixture of water and salt. Set to age, the cheese is brushed in olive oil, locking in moisture and flavour, while still allowing it to breathe.
Fresh Manchego is aged for a minimum of only 2 weeks, while some spend more than a year maturing.
Most Manchego variants are unpasteurised, using only raw sheep’s milk in their production. These natural ingredients, without fillers or preservatives, makes it completely free of gluten. For the most intense flavours, animal rennet is favoured, making most Manchego unsuitable for vegetarians.
*Castello UK does not produce or sell Manchego at the moment, let us know if you would like to try this Castello cheese by leaving us a message.
SUBSTITUTES FOR MANCHEGO
An ambassador for its Spanish culture, Manchego suits all palates and cheeseboards along the likes of Parmigiano-Reggiano and Pecorino-Romano.
A powerhouse of tangy flavours and stimulating senses, Parmigiano-Reggiano exudes tones of toasted butter and roasted hazelnut with a sharp and lingering finish like no other. Its granular texture intersected by grains of crystallised strikes a perfect balance between the savoury tastes, resulting in ultimate umami flavour.
Also made from sheep’s milk, Pecorino-Romano displays creamy touches of roasted nuts, offering a delicate balance of buttery and tangy flavours. Also praised for its firm and flaky texture.
How to eat Manchego cheese
The World Cheese Awards is the most important cheese competition in the world, and every year some Manchego cheese is placed in the top 100. Its excellent taste is what has made its fame go beyond our borders.
If you want to know what it is, how it is made and how to eat the manchego cheese, or similar curedWHEN WE TALK ABOUT CURING IN GASTRONOMY WE ARE TALKING ABOUT… cheesesCHEESE IS A FOODSTUFF OBTAINED BY RIPENING THE CURD FROM THE… to enjoy all its flavour, at Enrique Tomás we are going to teach you how to make it like a gourmet!
What is Manchego Cheese?
Manchego cheese is a type of cured cheese that, as its name suggests, is produced in Castilla-La Mancha from the milk of Manchego sheep.
There are different brands and types of Manchego cheeses, some with nuts, or even artisan Manchego cheeses… Whatever the case, its quality has made it increasingly popular.
In fact, this Iberian cheese has a designation of origin with a regulatory council responsible for its certification. And the most important thing: it is delicious!
How is it made?
Manchego sheep’s cheese is made from pasteurized milk and needs to be matured for a minimum of 30 days to a maximum of 2 years. The milk of this Spanish cheese does not contain any medicinal products and every detail is taken care of during the production process of this product, which is why it is a Top quality Cheese.
7 ways to enjoy manchego cheese
You can’t say no to a good plate of cheese, or to a piece of it, you can’t refuse even a crumb if you talk about this kind of cheese. But how do you eat it?
Thanks to its irresistible taste and versatility, there are many recipes with Manchego cheese, but at Enrique Tomás we recommend these so that you can enjoy Manchego as it is:
Alone
When a cheese is of good quality, as is the case with hamHAM IS ONE OF THE STAR PRODUCTS OF THE SPANISH GASTRONOMY, A… or Iberian cured meats. It is worth enjoying it alone, accompanying it with some bread and olive oil.
To appreciate its full flavour, it is important to know how to cut the Manchego cheese. If we do it in the right way, we will enjoy more of all its aromas. Prepare a cheese and wine tasting and you will see, all your guests will be delighted!
In addition, at Enrique Tomás we also advise you which wines to accompany this delicacy.
In salad
The Italians have the mozzarella to prepare the Caprese salad, but we have nothing to envy them. The tomatoes from the Spanish garden, especially those from the south of the country, are just as delicious. If you prepare a few sliced ones with Manchego, olive oil and oregano, everything will be perfect, our mouths will water just thinking about it!
With jam
Although it is most common to accompany goat’s cheese with tomato jam, this does not mean that it is the only one with a flavour suitable for fruit jam. Manchego cheese is just as suitable to accompany it with jam. We recommend the raspberry one, but you can bet on the one you prefer. Peach, blueberry, apple… they’re all good!
With pasta
Grated cheese is usually very common at the end of all kinds of pasta dishes, but stuffed pasta also allows this ingredient to be integrated directly into the preparation. If you are going to make your own ravioli, we recommend that you fill them with a little Manchego. Once you have them ready, cook them and accompany them with a tomato and nut based sauce that will intensify their flavour. What a dish!
With pizza
One of the best pizzas there is, without a doubt, the four cheeses. If you prepare it with a good quality Manchego, you will enjoy it even more! We advise you not to buy it ready-made, because if you use quality raw materials both in the dough and in the other ingredients, it will be irresistible!
On skewers
The Manchego cheese banderillas are an exquisite choice for canapés, for tapas, for original dinners… If you want to know more about these cheese kushiage, we explain you how to make them.
Manchego cheese cake
It is a classic. This cake is prepared with only 5 ingredients: eggs, cream, sugar, water and… Obviously, the best Manchego cheese! It forms a caramel with part of the sugar and water, the rest of the sugar is beaten with the eggs, grated cheese and cream. Pour the whole mould and bake at 180 degrees for 35 minutes. Easy, isn’t it?
You can see that Manchego cheese can be eaten in an infinite number of ways, but what is clear is that none of them is better than the rest. In terms of taste there is nothing written, so choose the one you like best and put your boots on!
Finally, in Enrique Tomás’ online shop you can find the cured cheeses of our land that are just as good as the Manchego cheese, but also the best offers for buying ham or buying shoulder. Take a look at all our offers on our website!
Manchego cheese taste
The Manchega sheep graze mostly on dry pasture, fallow land and stubbly brush fields on a high plateau outside of the cities of Toledo, Albacete, and Cuenca in a region southeast of Madrid. The somewhat harsh grazing conditions in the region might be expected to yield low-fat milk from which the cheese is manufactured.
In fact, the opposite is true. Manchego actually has a fat content of up to 57 percent, which explains its rich, intoxicating taste that is savored throughout the world. The base milk used for the cheese must have at least 6 percent fat.
The cheese is subjected to a rigorous and detailed production process while subjected to levels of 75 to 85 percent humidity. Typically Manchego is produced in a cylindrical shape with each cheese weighing between four and eight pounds.
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