Manchego Cheese P.D.O.

2013-02-21
  • Yield : 3
  • Servings : 1
  • Prep Time : 3
  • Cook Time : 10m
  • Ready In : 2m

The Manchego Cheese can only be so-called if it is made in the geographical area of La Mancha, from the milk of the Manchega sheep. It has different ripened periods depending on the cure of the cheese.

-Semicurado cheese: Its flavour is buttery and slightly acid.

-Curado cheese: Its flavour is acid, buttery and slightly piquant.

-Viejo cheese: Its flavour is developed but soft, piquant with a long aftertaste.

The Manchego cheese is made of pasteurized milk from flocks registered at the D.O. Regulating Council.

It is a pressed paste cheese with a straw-coloured rind. The interior is of an ivory-white or pale yellow colour and is firm and compact with small eyes that are unevenly spread.

The Manchego cheese can be served on a cheese board, with salads, as tapas or accompanied by quince paste or nuts. The Viejo type (cure period 12 months +) can be grated, cut into cubes, covered in whipped egg and breadcrumbs and then deep fried. It marries best with red wine.

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