MANCHEGO
From the La Mancha wilderness of central Spain, Manchego is made from the milk of the Manchega sheep. Manchego is a semi-hard cheese identified by its distinctive woven rind and sweet flavor. Subtle notes of fruit and nuts are paralleled alongside zesty, piquant undertones. Induced by the woven mold of grass, unique to Manchego, aromas of dried herbs marinate the interior in vivid contrasts.
If there's one cheese from Spain every foodie should try, it's Manchego. This cheese is Spain's most popular, accounting for over a third of the country's traditional cheese production. Its rich yet approachable flavor has made it one of the most demanded cheeses on American cheese plates. This version is a young Manchego, aged for only 3 months. It's flavor is still buttery and nutty, but has more lemony tang than older versions, and a softer semi-firm texture.
Manchego is Spain's most famous exported cheese. Made in central Spain with the milk of Manchega sheep, each wheel has a basket-weave imprint from the tradition of ageing in woven baskets. This 6-month version strikes a nice balance between the milky young version and the firmer and sharper older version. This one is firm but sliceable, with notes of olive oil, lanolin, and butterscotch. It's beautifully balanced and so versatile.
8 month Manchego
Manchego cheese is an immensely popular Spanish cheese produced in the La Mancha region of Spain, home of Don Quixote. This Manchego is made with pasteurized sheep's milk and aged for 8 months. At this age, Manchego is firm and slightly chewy. Its flavors are more pronounced than younger versions, but still an approachable and relatively mild cheese. This version is unctuous with flavors of olive oil and salty nuts.
