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Manchego Cheese – Serving Suggestions For the Best Spanish Cheese
Manchego cheese is an ancient and delicious Spanish cheese that has been made since long before the birth of Christ. We’ll give you some background on this great cheese before you get started: suggestions for new and delicious Manchego cheese recipes.
Have you ever heard of Don Quixote? You may remember his penchant for windmills. He is the hero of one of the greatest novels of all time, written by a man named Miguel de Cervantes. All this took place in the La Mancha region of Spain; we mention it because it is also the only place in the world where you can make real Manchego cheese.
There is a board in this beautiful region of central Spain that keeps a close eye on cheesemakers, certifying that Queso Manchego is made from Manchego sheep’s milk and aged for 60 days or more. Only then will they be able to put the special DO label that certifies that it is an authentic and tasty Mancheco.
This whole regulatory process has only existed since the early 80s, but Mancheque cheese has been made in this area for much longer. Cervantes mentions it in Don Quixote, which was written in the early 1600s, so at least it’s that old. Or much older: Historians say there is evidence that a very similar cheese was made in La Mancha long before the birth of Christ, so the cheese is in fact thousands of years old! You can’t actually buy cheese that’s a thousand years old, and probably just as well! Manchego comes in three varieties, depending on how long it has been aged (in a cave, no less):
- A Manchego Fresco is a fresh white variety of the cheese aged for just a couple of weeks. It’s hard to get outside of Spain and isn’t technically a real manchego, but it still has a great smooth, rich flavor. You’ll just have to make a trip over there to eat it!
- The most common is Manchego Curado, aged between three and six months. It is semi-solid and yellowish-white in color, with a mild, nutty taste and a smooth, creamy texture. It is an excellent melting cheese and very complementary to all kinds of flavors.
- My favorite, though, is the Manchego Viejo. This is aged for up to a year and is therefore slightly more expensive. The color is a rich yellow and the cheese is much more solid, with a complex flavor: an intense, peppery body with a sharp point and the characteristic sheep’s milk aftertaste. It’s a second course cheese, as you’ll see…
Now that we’ve whetted your appetite, how do you get your hands on a delicious mancheco? Most gourmet or deli supermarkets should have a few to choose from, but look closely to make sure you’re buying a real Mancheco. Make sure you see the herringbone pattern on the shell, the wheat grain pattern on the top and bottom of the wheel and most importantly the official DO tab on the back that gives you trust that it is real. And now it’s finally time to make a meal! There’s no limit to the versatility of these cheeses, especially if you can get hold of several types, but here are some mancheque serving suggestions that work well for us:
- First, a plate of Spanish tapas: a strong Manchego Viejo works perfectly in the middle of a plate of tapas, surrounded by a lovely Spanish ham, green olives, crusty bread and dulce de membrillo (a sweet quince paste). This should be your first choice for Viejo.
- For a Manchego Curado, you have endless options. Apple and Manchego Salad is easy: a salad of tart Granny Smith apples, mild Manchego Curado cheese, chives, smoked almonds, olive oil, and apple cider vinegar.
- How about a Manchego Hot Dog? It is a hot dog variant with a Spanish touch. A crispy bread with intense red chorizo, arugula and Cured Manchego.
- Italian Fusion Manchego Pizza: Take a nice thin pizza base, cover it with tomato paste mixed with red pepper, add slices of fresh tomato, sweet green olives and finish with grated manchego curado, simple but so effective!
Think carefully about how you will serve this beautiful cheese and you will be rewarded.
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