Cheese of the Month

MANCHEGO – Cheese of the Month (April 2013)


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cheese 58

MANCHEGO – Cheese of the Month (April 2013)

EmBrooks | Mar 26, 2013 04:25 PM

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:

Want to stay up to date with this post?

Recommended From Chowhound