| Manchego Cheese is an ancient and delicious | | | | to all kinds of flavours. |
| Spanish cheese which has been made since well | | | | - My favourite, however, is the Manchego Viejo. |
| before the birth of Christ. We'll give you some | | | | This is aged for up to a year and so is a bit more |
| background on this great cheese before getting | | | | expensive. The colour is a rich yellow and the |
| down to business - novel and delicious Manchego | | | | cheese is much more solid, with a complex |
| cheese recipe suggestions. | | | | flavour -- an intense, peppery body with a sharp |
| Ever heard of Don Quixote? You might | | | | edge to it and the characteristic sheep's milk |
| remember his tilting at windmills. He's the hero of | | | | aftertaste. It's a main course cheese, as you'll |
| one of the greatest novels of all-time, written by | | | | see... |
| a man named Miguel de Cervantes. This was all | | | | Now that we've whetted your appetite, how do |
| set in the La Mancha region of Spain -- we | | | | you get hold of a delicious Manchego? Most |
| mention it because it's also the only place in the | | | | gourmet supermarkets or delicatessens should |
| world where real Manchego Cheese can be made. | | | | have some for you to choose from - but look |
| There's a board in this pretty region in central | | | | closely to make sure you're buying real Manchego. |
| Spain which keeps a close eye on the | | | | Make sure that you see the herringbone pattern |
| cheese-makers, certifying that the Queso | | | | on the rind, the wheat ear pattern on the top and |
| Manchego is made from the milk of the Manchega | | | | bottom of the wheel, and most importantly, the |
| sheep and aged for 60 days or more. Only then | | | | official D.O. tab on the back which gives you |
| can they put the special D.O. sticker on it | | | | confidence that it's real. And now it's finally time |
| certifying that it's an authentic and tasty | | | | to make a meal! There's no limit to the versatility |
| Manchego. | | | | of these cheeses, especially if you can get hold of |
| This whole regulation process has only existed | | | | multiple types, but here are some Manchego |
| since the early 1980s, but Manchego Cheese has | | | | serving suggestions which work well for us: |
| been made in this area for much longer than that. | | | | - First, Spanish tapas platter: a strong Manchego |
| Cervantes mentions it in Don Quixote, which was | | | | Viejo works perfectly in the middle of a tapas |
| written in the very early 1600s, so it's at least | | | | platter, surrounded by gorgeous Spanish Jamon, |
| that old. Or much older -- historians say that | | | | green olives, crusty bread and dulce de membrillo |
| there's evidence that very similar cheese was | | | | (a sweet quince paste). This should be your first |
| made in La Mancha well before the birth of Christ, | | | | option for Viejo. |
| so in fact the cheese is thousands of years old! | | | | - For a Manchego Curado, you have infinite |
| You can't actually buy a thousand year old | | | | options. Apple and Manchego Salad is easy -- a |
| cheese, though, and probably just as well! | | | | salad of tart Granny Smith apples, smooth |
| Manchego comes in three varieties, depending on | | | | Manchego Curado cheese, chives, smoked |
| how long it's been aged for (in a cave, no less): | | | | almonds, olive oil and apple cider vinegar. |
| - A Manchego Fresco is a white, fresh variety of | | | | - How about a Manchego Hot Dog? It's a hot dog |
| the cheese aged for only a couple of weeks. This | | | | variant with a Spanish touch. A crusty bun with |
| is hard to get outside Spain and is not technically | | | | deep red chorizo sausage, rocket and Manchego |
| a real Manchego, but still has a great smooth, rich | | | | Curado. |
| flavour. You'll just have to make a trip over there | | | | - Italian fusion Manchego Pizza: take a good thin |
| to eat it! | | | | pizza base, cover with tomato passata mixed |
| - Most common is the Manchego Curado which | | | | with paprika, add slices of fresh tomato, sweet |
| gets between three and six months of aging. It's | | | | green olives and top with grated manchego |
| semi-solid and a yellowish-white, with a mild, nutty | | | | curado - simple yet so effective! |
| taste and a smooth, creamy texture. It's an | | | | Think carefully about how you serve this beautiful |
| excellent melting cheese and very complementary | | | | cheese and you'll be rewarded. |