{"id":1517,"date":"2019-09-11T12:06:37","date_gmt":"2019-09-11T12:06:37","guid":{"rendered":"http:\/\/www.gastronomicspain.com\/blog\/?p=1517"},"modified":"2021-09-23T00:23:09","modified_gmt":"2021-09-22T22:23:09","slug":"manchego-cheese-spanish-cuisine","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/manchego-cheese-spanish-cuisine\/","title":{"rendered":"Manchego cheese, the most popular cheese in Spain"},"content":{"rendered":"

Something essential in our kitchens is, certainly, the Manchego cheese<\/strong>. It is one of the most popular and typical products of Spain<\/strong><\/a><\/span>, it tastes delicious. The same goes with Iberico ham.<\/p>\n

Manchego cheese<\/strong> is always there in our lives. Whatever event, such as anniversaries, weddings, conferences, and even on Christmas Eve we eat cheese. This is due to the quality of this type of cheese<\/a><\/span><\/strong><\/span> and the exquisiteness, which speak for themselves My mission in this article is to make you a Manchego cheese<\/strong> expert. At the same time, I will explain everything you need to know to be the Manchego master cheese maker par excellence. You are going to be the envy of your friends!<\/p>\n

\"manchego<\/a><\/p>\n

What is the Manchego cheese?<\/h2>\n

Manchego cheese<\/strong> is the only cheese in Spanish cuisine made from sheep\u2019s milk. This type of cheese consists of a combination of flavours that includes a delicate balance of buttery, sour, sweet and nutty flavours, which stand out among the most culinary pleasures in the cheese board. This cheese is promoted in the pastures of the heart of Spain, with Protected Designation of Origin<\/strong>. It is the representation of the Spanish gastronomic culture<\/strong><\/a><\/span>, as the Parmigiano-Reggiano cheese is Italian, and the Roquefort cheese is French. It should be noted that Manchego cheese represents more than a third of the traditional cheese production in the country. Its popularity in the international market is, to a large extent, the result of promotional efforts by the Spanish Government.<\/p>\n

How to make Manchego cheese with sheep’s milk<\/h3>\n

The production of Manchego cheese<\/strong> involves a millenary technique that is still used nowadays.<\/p>\n

First, the cold sheep’s milk is poured into hot vats. Then, you add starter culture, rennet and shake well This simple process ends with the clotting of the sheep’s milk, which produces a firm, high-quality curd. This curd is cut into pieces and strained to obtain an excess of whey.<\/p>\n

Once it is drained, the broken curd is stored in its moulds. These cheeses usually use traditional moulds with grass tissues that allow the remaining whey to drain completely from the curd.<\/p>\n

Before it is considered ready for ageing, the cheese is soaked in brine. As it ages, it is brushed with olive oil and moisture and flavour are added. In this way, our Manchego cheese would be ready for consumption after two weeks of ageing.<\/p>\n

In this way, our Manchego cheese<\/strong> would be ready for consumption after two weeks of ageing.<\/p>\n

\"manchego<\/a><\/p>\n

How to preserve Manchego cheese<\/h3>\n

We often wonder which is the best option for the Manchego cheese<\/strong> to be preserved in the best possible way.<\/p>\n

The answer is easy and simple: the fridge is our best ally. It is true that it should be turned over from time to time so that it is preserved in a homogeneous way. The optimal conditions to preserve Manchego cheese are between 4\u00ba and 8\u00ba C.<\/strong> But it would be ideal to leave it at room temperature for about an hour before consumption.<\/p>\n

Obviously, if the cheese is left over, we will put it back in the fridge, but covering it with aluminium foil or transparent film. In this way, we will prevent oxygen from entering and generating bacteria.<\/p>\n

Types of cheese<\/h2>\n

Depending on whether the milk is raw or pasteurised, we will find one type of cheese or another<\/a><\/span><\/strong><\/span>: cottage or industrial cheese. Both types, in turn, can be classified as semi-cured, cured or old, depending on their degree of maturity.<\/p>\n

Maturity refers to the time that the cheese, after its elaboration process, remains in a specific temperature and conditions so that it can generate certain characteristic physical changes necessary for its consumption.<\/p>\n

Semi-cured Manchego cheese<\/h3>\n

The Semi-cured Manchego cheese<\/strong><\/a><\/span> has a maturity period of 1 to 3 months, depending on its size. This type of mild semi-cured cheese is characterised by its elastic texture, with a cream-coloured paste. In relation to its aroma, it is lactic, and each portion contains a taste of hay, grass and with a sweet spot.<\/p>\n

The semi-cured Manchego cheese<\/strong> is the least cured of these three varieties.<\/p>\n

Cured Manchego cheese<\/h3>\n

The cured Manchego cheese<\/strong><\/a><\/span> is matured between 6 and 9 months. This ripening time gives the cheese a strong but delicious smell and taste. In addition, the cured cheese was the winner of the World Cheese Awards 2019<\/strong>.<\/p>\n

Old Manchego cheese<\/h3>\n

Finally, the old Manchego cheese<\/strong><\/a><\/span> has a maturity period longer than 9 months. This type of cheese is characterised by a brittle texture, with a caramel colour tone. The ripening time influences, above all, the texture, taste and aroma. Therefore, the greater the ripening, the more noticeable the taste, the more intense the smell and the harder and drier the texture.<\/p>\n

What is Manchego cheese used for?<\/h3>\n

Depending on the age of the cheese, it can be served on one plate or another. But there’s no accounting for taste. We recommend that you use young Manchego cheese instead of cheddar. For example, if you crave a hot dog, then you can use grated Manchego cheese<\/strong>. On the other hand, it also works well in light recipes, such as aubergine stuffed with lamb and cheese, ham croquettes or Padron peppers. But, as mentioned above, there’s no accounting for taste. So they say. I guess the same thing happens with cheese. Some people like it milder and others like it stronger. One thing is clear: this type of cheese is a must in our lives. We use it for any occasion, it is no wonder, because where it goes, it succeeds. As beer. If you are interested in knowing the benefits of cheese or some recipes with Manchego cheese, visit our articles.<\/p>\n

\"QUESOS-DE-ESPA\u00d1A\"<\/a><\/p>\n

To buy the best Manchego cheese at home<\/h2>\n

The international recognition of Manchego cheese<\/strong> is evident, but finding it in the supermarket is not so easy. If you live outside Spain and are interested in buying or giving a high-quality, Gastronomic Spain is your ideal shop. We have a section dedicated entirely to the wide variety of cheeses that exist on the market, including Manchego cheese semi-cured, cured and old cheese.<\/p>\n

We also offer many others, such as the Flor de Esgueva or the Garc\u00eda Baquero<\/strong><\/a><\/span>. But if, in addition, you are interested in other typical products of the Spanish gastronomy, do not hesitate to visit our online shop. Iberico ham, the perfect accompaniment for Manchego cheese, all kinds of cold meats, wines, snacks, etc. An extensive catalogue of more than 800 typical Spanish products<\/a><\/span><\/strong><\/span>, especially for you. FREE shipping<\/strong> throughout the European Union with orders over 79’99 A great bargain. Seize this opportunity and enjoy a delicious Spanish delicacy.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Something essential in our kitchens is, certainly, the Manchego cheese. It is one of the most popular and typical products of Spain, it tastes delicious. The same goes with Iberico ham. Manchego cheese is always there in our lives. Whatever event, such as anniversaries, weddings, conferences, and even on Christmas Eve we eat cheese. This […]<\/p>\n","protected":false},"author":2,"featured_media":1590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1261],"tags":[516,51,685],"class_list":["post-1517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese","tag-gastronomic-spain-en","tag-manchego-cheese","tag-spanish-cuisine"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=1517"}],"version-history":[{"count":5,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1517\/revisions"}],"predecessor-version":[{"id":6212,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1517\/revisions\/6212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/1590"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=1517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=1517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=1517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}