TASTE: Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. It has a sweet fruity flavour with hints of nuttiness which resonate in clear unison
ABOUT Manchego: A Protected Denomination of Origin (PDO) cheese is made in Spain in the La Mancha region, which is also the home of Don Quixote. Manchego cheese can only be made from manchega sheep’s (breed) milk which are raised on registered farms within the designated area. Traditionally, Manchego cheese was made by pressing the curd in plaited esparto grass baskets, which left a distinctive herringbone pattern (pleita) on the rind.
QUALITY: This semi hard cheese is made from pasteurized sheep's milk of La Mancha, certified by the governing council of manchego cheese. Manchego cheese has to be aged for between 60 days and two years, and this variety has a minimun maturing period of 90 days, and was awarded with the First prize 'Premio Gourmet 2005'.
INSPIRATION: A staple in Spanish cuisine, Manchego lingers on your palate longer than it stays on your plate; and the most traditional use of Manchego is in Spanish tapas, where it is often paired with Serrano ham, marinated olives and bread.