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Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. The shape of Manchego cheese is very characteristic and defined. The intense taste and crumbly texture make it perfect to eat it as is, with a slice of bread. As the focal point of Antipasto, Manchego cheese can be served with olives, sun-dried tomatos, crusty bread and a robust red wine (Rioja) or a dry sherry (Fino). Manchego cheese is equally enjoyable as a snack or dessert with fruit or fruit tarts. The rich, semi-firm product is aged in natural caves for three to six months, imparting a zest and exuberant flavor.
History of Manchego Cheese
Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego cheese is aged for three months or longer, and is semi-firm with a rich golden color and small holes. It ranges from mild to sharp. Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary “Don Quixote of La Mancha”.
Wine Pairing for Manchego Cheese
The aromatic intensity of a Manzanilla wine makes it an excellent foil for Manchego cheese. The result is a magnificent combination of aromas giving a new sensation of complexity and elegance. Each brings out the flavor of the other and the fresh aromas are reminiscent of flowers, nuts and lavender.