I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese! I hope you enjoy these posts!
“M” is for MANCHEGO
Yes, going for the obscure. Manchego takes its name from the dry plateau of La Mancha, south of Madrid and not far from Toledo, Spain. Originally named by the Arabs “Al Mansha” (meaning land without water), La Mancha is a vast, dry, flat region with few trees, and scorched by temperatures that can reach 122 degrees F, with minimal rainfall.
Manchego is one of the popular cheeses from Spain. Authentic Manchego is only made from the Manchego sheep’s milk. The farmhouse version is produced from unpasteurized milk while the industrial version is made from pasteurized milk.
The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. There are specific differences in Manchego cheeses, depending on their aging period.
Semi Curado – Young Manchego cheese is aged around 3 months are supple and moist. The flavor is fruity, grass, hay with a tangy note.
Curado – Manchego cheese aged for 6 months acquires a caramel and nutty flavor. It has distinct acidity.
Viejo – Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch color. It has a sweet, lingering taste.
Manchego cheeses are best paired with a sherry.