Produced in La Mancha in Central Spain, Manchego is made from 100% sheep’s milk. Due to climate conditions ( raw, cold winters and dry summers) milk is exceptionally fatty and aromatic.
It is easily recognized by the zigzag pattern etched into its rind and moist interior with tiny holes.
Manchego can be ripened from two to six months. Young (fresco) has fresh and elegant flavor, older (curado) is more salty, piquant and aromatic. The oldest (anjeo) ripens up to two years and becomes extra hard.
Iberico is a Manchego-style cheese made from a blend of cow (50%), goat (30%) and sheep’s milk (10%). Interesting, Iberico cheese is produced only in the province of Valladolid in central Spain.
The interior paste has a light yellow/ white to slight beige color, mild aroma and interesting flavor.
Both are great as table cheeses; they also melt well and delicious in omelets or salads (Snow Pea Salad with Manchego).
Recipes:
Broccoli Rabe with Chestnuts and Iberico
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