Manchego cheese

Manchego cheese is a type of cheese made in the La Mancha region of Spain from the milk of Manchega sheep. It is one of the best-known cheeses from Spain, with a rich history dating back over a thousand years.

History

The production of Manchego cheese can be traced back to the Bronze Age, making it one of the oldest known types of cheese. The cheese is named after the Manchega sheep, a breed native to the La Mancha region, which has been used for milk production for centuries.

Production

Manchego cheese is made from unpasteurized sheep's milk. The milk is curdled using animal rennet, and the curds are then cut, heated, and pressed into molds. The cheese is aged for a minimum of 60 days for small cheeses and up to two years for larger ones.

Characteristics

Manchego cheese has a firm and compact consistency and a buttery texture. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Uses

Manchego cheese is often served as a tapas dish in Spain, but it can also be used in a variety of other dishes. It pairs well with red wine and quince paste, and can also be used in salads, pasta dishes, and on cheese boards.

Recognition

Manchego cheese has been granted a Protected Designation of Origin (PDO) status by the European Union, which means that only cheese produced in the La Mancha region using traditional methods can be called "Manchego".

See also

• List of sheep milk cheeses
• List of Spanish cheeses