Manchego

Manchego

Spanish creamy, hard cheese made of sheep’s milk. To be legally labeled Manchego, the cheese must be made of milk from the La Mancha region of Spain (home of Don Quixote) and the characteristic zigzag pattern on the rind must be visible.

Manchego dates back to the Roman era and the distinctive pattern on the waxed rind is rimeniscent of when the curd was wrapped in esparto grass. Today the cheese is produced in two ways – the traditional farmhouse style with unpaseurized milk and a modern commercial type with pasteurized milk.

Aged a minimum of three months up to two years, the cheese is rich with a slightly salty finish. Acidity and sweetness increase as the cheese ages and the color deepens.

Manchego

Manchego

For more information, check out this site: www.cheesefromspain.com/CFS/1505Manchego_l.htm

Sampled
$21.99/lb
Semisoft aged 3 months

Manchego

Parmigiano Reggiano

Parmigiano Reggiano

Hard Italian cheese. To be legally named Parmigiano Reggiano, the cheese must be produced in the Parma, Reggio, Modena, Emilia, Bologna, and Mantua regions of Italy. Dates to the 13th and 14th centuries.

Parmesan is the English name for the generic cheese produced outside the certified region of Italy. Used to skirt legal constraints for products that imitate Parmigiano Reggiano, Parmesan is often a less expensive alternative.

Made of part skim cow’s milk. Strong and rich flavor, sweet and salty notes. Firm, crystalized, granular texture. The trademark Parmigiano-Reggiano is branded on the rind and the cheese is aged between 18-48 months.

Parmigiano-Reggiano

Parmigiano-Reggiano

Check out this resource: www.parmigianoreggiano.com

Sampled
$13.99/lb
Aged 20 months

Parmigiano-Reggiano