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.
For more information, check out this site: www.cheesefromspain.com/CFS/1505Manchego_l.htm
Semisoft aged 3 months