There were some requests to post the April Cheese of the Month a couple days early....I hope I am not stepping on Taleggio's toes.
Overview: Sheep milk cheese from Spain. Can be raw milk or pasteurized.
Reasons chosen: Mentioned in the cheese nomination thread; I like it and have never explored the aged versions; it is widely available and (hopefully) approachable enough for those new to cheese while offering enough depth for those who are already familiar to learn something new.
Potential topics: Do you like it?; raw vs. pasteurized versions; comparison of various stages of aging; recipes; pairings….I am sure there are many others!
Traditional pairings: quince paste, marcona almonds (have y’all tried the rosemary ones from TJs – they are so good, although probably not “traditional”!), fig cake, chorizo, roasted red peppers
Complimentary Wines - from the book What to Drink with What You Eat: Rioja (esp. with aged Manchego), Sherry (esp. with young), Cava (with young)
Description from Culture Magazine:
Unless otherwise noted, all the above information is sourced from various internet sites (Culture Magazine, Murray’s Cheese, etc), I will defer to the experts if any of it is incorrect.
I picked up a 3 month Manchego for $15.99/lb and plan to serve as our appetizer with quince paste and marcona almonds when we get to the Keys! So far, all the aged versions I have found are raw milk, but I will keep hunting.
Happy Cheese Hunting!
Previous Cheese of the Month Threads:
Taleggio – March 2013: http://chowhound.chow.com/topics/892781
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