DESCRIPTION

From the plains of La Mancha comes one of Spain's most famous cheeses.  Known for its grassy notes and sweet flavor this semi-hard cheese with its classic herringbone, waxed rind in its young form is a safe stepping stone for those new to sheep's milk cheeses.  To learn more about Manchego, click here!

 

ORIGIN

Spain

 

MILK TYPE

Sheep

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - a glass of sherry along with a slice of membrillo, chorizo, marinated olives, marcona almonds and charcoal crackers

 

SUBSTITUTES

Manchego Reserve or Pecorino Romano

 

INGREDIENTS

Pasteurized sheep milk, salt, cheese culture, calcium chloride, egg lysozyme, rennet