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Shop / rocata. cheese great value
Manchego Cheese (1 lb) + Free Quince Paste - 1 container, 8.8 oz by Carmen & Lola
Spain is renowned for its delectable array of cheeses, which are deeply woven into the fabric of daily life across the country. Each region boasts its own unique cheese traditions, with a vast selection of cow, goat, and sheep milk cheeses, each offering an endless array of aromas and flavors.
Manchego cheese, made from the milk of the indigenous Manchega sheep, is undoubtedly the most popular cheese in Spain. Originating from the La Mancha region, the home of Don Quixote, this young, mild Manchego is aged for 3 months, resulting in a flavorful and creamy cheese that pairs beautifully with grapes, quince jelly, or nuts. In fact, it is quite common in Spain to serve Manchego as a dessert, often sliced into triangular wafers. To ensure longer conservation, Manchego should be stored in the refrigerator, wrapped in plastic film or covered with a cloth soaked in olive oil, as is the traditional method.
Manchego is a Denomination of Origin (DO) cheese, which means it can only be produced using the milk of Manchega sheep, which graze in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, all within the La Mancha region. The richest milk, and consequently the best cheese, is produced between August and December. The distinctive pattern on the rind honors the historical practice of wrapping the cheese in sheets of woven esparto grass.
Another renowned Spanish cheese is Mahon, a DO cow's milk cheese from the island of Menorca in the Balearic Islands. Pale yellow in color with a characteristic orange rind and numerous eyes, this four-month-aged cheese has a creamy texture with a nutty finish. Mahon's versatility makes it a popular choice, whether as a sandwich cheese or in more sophisticated culinary applications. The milk used to produce Mahon is thermalized, not pasteurized or raw. Interestingly, the story goes that the cows on Menorca swam there to the island. Despite its small size, Menorca is a significant cheese-producing region, and Mahon is highly coveted not only in Spain but also in the UK, where it pairs excellently with a cold beer.
In the northern regions of Spain, specifically the Basque Country and Navarra, two other notable cheeses can be found: V Navarra and Idiazabal. These are Latxa sheep's milk cheeses, similar in style to Idiazabal, with an intense smoked flavor. Both are produced solely with raw milk and are characterized by the lush vegetation of the mountainous grazing areas where the sheep flocks roam during the summer months. The cheese is made during these summer months, with the shepherds imparting a smoky flavor by storing the cheese in their mountain huts near the fireplaces. As demand for Idiazabal has grown, modern cheesemakers have adopted the traditional techniques, smoking the cheese with hawthorn or cherry wood after a month of maturation to preserve the characteristic piquant and nutty flavor.
product information:
| Attribute | Value | ||||
|---|---|---|---|---|---|
| is_discontinued_by_manufacturer | No | ||||
| item_weight | 1 Pounds | ||||
| best_sellers_rank | #269,956 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #26 in Manchego Cheese | ||||
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