Cheese of the month

Manchego

Country of Origin: Spain

Milk: Sheep

Notes: Manchego is Spain’s most famous cheese, made using the milk of Manchega sheep from the La Mancha region of central Spain.Aged for a minimum of 6 months in natural caves, imparting a unique and distinctive flavour into the rich, semi-hard pate.

Identifiable by it’s inedible rind - embossed with a herringbone design during the manufacturing process – Manchego has a unique, earthy appearance that is highlighted against the pale, white or light yellow pate.

The flavour of Manchego is dependent on how long the cheese has been in maturation. Developing from mild, subtle and fresh when young to strong, full-bodied and tangy farmhouse flavour when aged.

Slightly salty, Manchego is creamy and not too strong with a slight piquancy, leaving a characteristic sheep’s milk flavour.

Match: Try Spanish Manchego with Fine Cheese Co. quince paste for a traditional Spanish combination that will be sure to impress, or shave over thin slices of Serrano Jamon and a glass of Rioja or Merlot.

Storage: Wrap Manchego in greaseproof / wax paper to maintain peak condition in the fridge. Do not wrap in cling film as this will not allow the cheese to breathe, causing it to sweat and ultimately spoil. Store in the refrigerator and remove 30mins prior to eating to allow the full flavours of the cheese to develop. 

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