Queso Manchego is Spain’s best known cheese, named for La Mancha, the dry high plain in the center of the country that is also home to Don Quixote.
What makes it Manchego
Manchego has a protected designation of origin. To carry the name, it must be made in La Mancha from the whole milk of Manchega sheep, a breed raised on the region’s plains for centuries. Traditional cheesemakers pressed the curd in braided esparto grass bands and wooden boards, which is why the rind still shows a zigzag pattern around the side and a small flower pattern on the top and bottom. Farmhouse cheeses labeled “artesano” are made with raw milk; most others use pasteurized milk.
Young to aged
- Semicurado: aged about two to three months. Soft, mild and milky.
- Curado: aged about three to six months. Firmer, with the classic nutty, slightly briny flavor.
- Viejo: aged a year or more. Crumbly and sharp, with a peppery bite.
The interior ranges from ivory to pale yellow as it ages, with a few small holes. The rind is not eaten.
How to serve it
Cut Manchego into thin triangular wedges and serve it at room temperature. In Spain it is often paired with membrillo (quince paste), Marcona almonds, olives and jamón serrano, with crusty bread on the side. For drinks, try a Rioja or another Tempranillo red, a dry fino sherry, or a glass of sangrÃa.
Learn more about Spanish ingredients in our About Spain guide, or see the tapas on our catering menu.