Manchego is a sheep's milk cheese that can only be produced in the Manchego region of Spain. Wheels of this cheese are aged for at least two months in natural Spanish caves. The cheese can be left to cure longer, for up to a year, and dut gives of a meaty and nutty flavor. This cheese is more difficult to cook with because it is over powering to some other flavors, and it is simply too delicious not to eat on its own. Serve it as part of a cheese platter with other Spani sh ingredients and flavors to compliment it. If you're looking for a wine pairing, you'll need something with some body to compete with the flavorful Manchego. Rioja Tempranillo or a Manzanilla, depending on what your taste prefers, are both great Spanish wines to accompany your cheese.
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