Name one Spanish cheese and, more often than not, Manchego will be the answer – but how many Manchego cheese varieties are there? What makes this wonderful sheep milk cheese so special? Why is that Manchego cheese taste so utterly unique? Are there many recipes using Manchego cheese? So many questions, but in this definitive guide to Manchego cheese, we’ll answer them all, and many more. But let’s start with the basics.
What is Manchego cheese?
Manchego cheese is a traditional Spanish cheese that can only be made from milk from Manchega sheep in the high plateau region of La Mancha in central Spain – no other milk can be mixed in. If it is not from Manchega sheep in La Mancha, it’s not Manchego, as this iconic Spanish cheese is protected by the Denomination of Origin (PDO) “Queso Manchego”. Not only that, all Manchega sheep need to be registered in the Protected Designation of Origin records. All these stipulations and regulations are in place to ensure that when you buy Manchego cheese you get the genuine article.
Why Manchega sheep milk?
There is a very good reason why Manchega sheep milk is exclusively used to create Manchego cheese. This particular breed of sheep produces free-range milk that is slightly tangy and especially rich in fat and protein, and it’s these qualities that give Manchego cheese its wonderful, unique flavour, texture and suitability to maturation. It is also why Basco chose the family-run company “Vega Mancha”, which has the official “Queso Manchego D.O.” seal of authenticity, to supply all our Manchego cheese varieties.
How are Manchega sheep raised?
The Manchega sheep Vega Mancha uses to produce their Manchego cheeses are raised in the traditional way on the plains of La Mancha. Perfectly adapted to the region’s dry climate, they feed mainly on natural pastures, cereals and local vegetation. They graze on fallow land, stubble fields and oak or esparto grass mountains, which are characteristic of La Mancha. Manchega sheep suckle their lambs during the first weeks of their life, before they are then milked to yield milk of the very highest nutritional quality.
How is Manchego cheese made?
Iván San Martín Lahera at Vega Mancha is an expert on the process of making Manchego cheese, so who better to ask? “We first carefully pasteurise the Manchega sheep milk, which is then allowed to coagulate with rennet to form curds. These are then cut, pressed into traditional cylindrical moulds and salted.” Vega Mancha cheesemakers then age the cheese wheels for several months in carefully controlled conditions. This enables Vega Mancha Manchego to develop its characteristic texture, aroma and flavour. Interestingly, the distinctive brown herringbone pattern on the rind is a nod to the basket-woven moulds traditionally used in the pressing.
What does Manchega sheep milk cheese taste like?
The Manchego cheese taste and texture are highly distinctive. Firm in texture and rich, slightly acidic and nutty in flavour, it matures through ageing, intensifying its characteristics. As it matures, deliciously crunchy salt and calcium crystals begin to form as well. Iván’s tasting notes reveal “it has an intense, balanced and slightly persistent flavour with herbaceous notes from the Manchega sheep’s diet.”
Is Manchego cheese vegetarian?
The vast majority of traditional Manchego cheeses are not vegetarian because they use animal rennet in their creation. If you have a gluten intolerance, you’ll be pleased to hear that Vega Mancha Manchego is actually gluten-free. Vegetarian-friendly Manchego does exist, using plant-based or microbial alternatives to animal rennet.
The three Manchego cheese varieties by ageing
Apart from the sheep’s milk used to make Manchego, the period of maturation is one of the greatest things that can affect its taste and texture. Basco stocks three ages of Vega Mancha Manchego:
Semi-curado Manchego
Young Manchego cheese that has been semi-cured for up to 90 days. Fresh, with a gentle, sweet aroma and buttery hints of green almonds, semi-curado has a dryish but dense and pliable texture with lots of small eyes called “ojos”. This is available in either a whole wheel or wedges.
Curado Manchego
Cured for 5–6 months, Curado Manchego, meaning “cured”, has a really intense flavour with aromas of cereal and leather. Full bodied, it has a dense texture with lots of small ojos. Its flavour is complex and savoury with hints of caramel and a long, intense finish. Choose from wedges or a whole wheel for greater value for money.
Añejo Artesano Manchego
Aged artisan Manchego is made from unpasteurized milk and allowed to mature for a full 12 months to give it an incredibly intense flavour and strong aroma. Rich and golden in colour, it is firm with a slightly sharp edge to its intense taste. Available in full 3.3kg wheels.
Manchego cheese replacement
Manchego cheese is utterly delicious, however, if you want to expand your repertoire, you could also try lesser-known cheeses such as Zamorano, Idiazabal or Roncal. Alternatively, Pecorino Romano, which you’re likely to be more familiar with, has a similar flavour and texture.
How to eat Manchego cheese
Manchego cheese is often served in slices and eaten as tapas or with snacks like olives. Try it with a glass of Spanish sherry, Spanish beer or sangria. It makes a beautifully simple dessert, too, served with quince paste called “membrillo”, fresh fruit or honey.
Recipes using Manchego cheese
Manchego cheese is an incredibly versatile ingredient for recipes and can be used to create everything from terrific tapas to delectable desserts. Basque chef and Basco founder Javier De La Hormaza loves Manchego and is delighted to share some of his favourite recipes using Manchego cheese. Click the recipe names to get the full recipe.
“Buñuelos” Iberico Ham and Manchego Cheese – these traditional Spanish fritters, are light, fluffy and perfect as a party snack or as part of a tapas selection.
Caesar Salad with Jamón Ibérico, Anchovies and Manchego – this Spanish version of Caesar salad fills little gem lettuce halves with a classic Caesar dressing and is toooped by Cantábrico anchovies, ibérico ham, toasted sourdough breadcrumbs and grated Manchego cheese.
Chorizo and Manchego Brioche Buns – this easy and delicious brioche recipe features chorizo sausage and creamy mMnchego cheese. Delicious served warm with butter. Find the recipe here.
Serrano Ham, Manchego, Quince, Pickled Guindillas and Nut-Brown Butter – want a quick, easy and tasty charcuterie board? This recipe contrasts nutty butter, Manchego shavings and sweet ham with pickled peppers and quince paste.
Manchego Cheese Churros with Romesco Sauce – this savoury version of a Spanish classic features Manchego cheese churros with a spicy roasted red peppers, garlic, spices, nuts, olive oil and sherry vinegar sauce.
Pisto Manchego – this authentic dish is from La Mancha, the home of Manchego cheese. Topped with fried or baked eggs, it can be enjoyed either at brunch or dinner.
Presa Iberica Burger with Piquillo Peppers and Manchego Cheese – using a wonderfully marbled cut of Presa Iberica pork, this burger is a real treat and topped with generous slices of Manchego cheese.
Secreto Iberico with Quince, Rocket and Manchego Cheese – this recipe takes beautifully marbled “secret” cuts of Iberico pork, flash-fried and served pink with sweet quince paste and grated Manchego cheese.
Manchego Cheese Soufflé – master this easy-to-follow recipe and create a wonderfully light cheese soufflé that rises to the occasion every time.
Burnt Manchego Cheesecake – created by Spanish Pastry Chef Rocio Arroyo, this rich, creamy cheesecake has a wonderfully oozy centre and dark, deeply caramelised top.
Shop Manchego cheese varieties at Basco
Enjoy that disitinctive Manchego cheese taste? Basco stocks Vega Mancha Manchego cheeses, plus a wide range of hard and soft Spanish cheeses, that we deliver in perfect condition to your home or restaurant. To shop our range online, click here now.
