Published : 02/02/2016 00:15:36
Categories : Quesos
From ancient times in the region of La Mancha, the shepherds produced this artisan cheese following traditional processes that were passed down from father to son. The name La Mancha comes from the Muslim term "Al Mansha" which means "land without water." An arid area with relatively extreme climates, where Manchego sheep breed, is fully heated. Those manchego cheeses made from raw milk are regarded as artisanal.
The cheese ripening lasts no less than 30 days for weights of less than 1.5 kg of cheese and 60 days for larger weights, which is counted from the date of molding. Its bark has a hard consistency and its color ranges from pale yellow to greenish-black. Their paste is firm and compact as maturation goes from white to ivory-yellow and has small eyes unevenly distributed.
Its flavor is slightly acidic, strong, and transforms into spicy in the most cured, with a pronounced persistence in the mouth.
Manchego cheese is noted for its versatility in culinary use. It can be consumed as part of tapas, salads, eaten with quince, dried fruit, as an ingredient in many recipes, desserts, cheese themed tables, or even in exclusive tables of manchego cheese differentiated by their level of curing.
If you are among the few who have not yet tried manchego cheese, do not hesitate. You will enjoy it!