Manchego Cheese

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

What is Manchego Cheese?

Manchego is one of the most famous traditional Spanish cheeses. It makes up more than one-third of all traditional cheese production in Spain. Manchego is made only in the La Mancha region, which includes the provinces of Toledo, Ciudad Real, Cuenca, and Albacete. This cheese has protected designation of origin (PDO) status since 1984.

History

The name "La Mancha" comes from the Arabic term "Al Mansha," meaning "land without water." This region has a long history of raising sheep and making cheese. Manchego cheese is even mentioned in the famous book "Don Quixote" by Miguel de Cervantes. The cheese first appeared under its current name in an 1878 book about dairy products.

Production Process

Manchego is made from the milk of Manchega sheep. The milk is heated to 82–90°F (28–32°C) and coagulated with rennet for 45-60 minutes. The curd is then cut into small pieces, stirred, and heated to 104°F (40°C). The curd is molded into cylindrical shapes, about 3-5 inches (8-12 cm) high and 7-9 inches (18-22 cm) in diameter. The rind of Manchego cheese has a distinctive pattern from the mold, which helps drain the whey.

Characteristics

Manchego cheese is firm and compact, with a texture that ranges from white to yellowish ivory. It may have small, unevenly distributed holes. The flavor is slightly acidic with a sharp taste that gets stronger as it ages. Manchego can be aged at different lengths:

• Fresco: Aged for two weeks, mainly sold in Spain.
• Semi-curado: Aged for 3 weeks to 4 months, with a mild flavor.
• Curado: Aged for 3-6 months, with a caramel and nutty flavor.
• Viejo or Añejo: Aged for 1 year or more, with a strong and complex flavor.

Uses and Consumption

Manchego cheese is versatile and can be used in many dishes. It is often sliced and drizzled with olive oil, black pepper, and tarragon. It can also be grated over pasta, rice, and vegetables. Manchego pairs well with fruits, nuts, and robust wines like Rioja.

Storage

To keep Manchego cheese fresh, store it in the coldest part of the refrigerator, wrapped in plastic or a damp cloth to prevent drying. It is best enjoyed at room temperature, so take it out of the refrigerator a bit before eating.