Welcome cyberspace friends! Maintaining our recent Spanish theme but switching genus (now ovis) our third cheese under consideration is the widely popular Manchego! Due to La Mancha’s proximity to Madrid, this cheese has received lavish approbation and international distribution. Coupled with time, these factors have allowed the Manchego to eclipse most other Spanish cheeses. Jenkins takes a rather harsh view of Manchego, specifically for this reason. His primary concern is that "Spain is going to lose her gastronomic majesty". We here at Fromage du Mois hope this is erroneous. Nonetheless, we shall forge ahead and discover what all the fuss is about! Read on…Manchego Fun Facts
- The unique cross-hatch pattern on the rind was once formed by molds of woven grass. These molds have since been replaced by plastic!
The rind can be of differing colors. These colors have no bearing on the properties of the cheese.
- Manchego comes aged up to two years. Watch out for an overly "sheepy" taste. This means your fromage specimen is not fresh!
- It's best to stick to white wine or sherry with younger manchego's - save the red wine for older ones.