Ingredients
Manchego
Name: Manchego (mon-CHAY-goh).
Milk: Sheep, raw or pasteurized.
Place of origin: La Mancha, Spain.
Age: Six months.
Texture: Semi-firm.
Rind: Plastic (inedible).
Rennet: Traditional.
Description: Nutty and salty with a slight tanginess that is offset by a round sweetness on the swallow.
Serving suggestion: For a traditional approach, cut into thin triangles and serve alongside membrillo (quince paste), or grate over cooked pasta, salads, and nachos.
Beverage recommendation: Full-bodied red wines are delicious with this cheese, but because southwestern Spain is the sherry-producing center of the world, pairing Manchego with a medium-dry sherry like an amontillado creates a truly traditional experience.
How long will it keep? No more than three weeks.
—Stephanie V.W. Lucianovic
