Manchego [mahn-CHEH-goh]
If you recall one of Spain’s famous icons Don Quixote, the Man of La Mancha, then it may not surprise you that Spain’s most popular cheese, Manchego, is also from the central plains of La Mancha. The abundance of wild herbs on Central Spain’s grazing lands gives it a special taste and aroma and it can be enjoyed at several stages of ripening. But it is this aged, raw-milk Manchego that is the quintessential Spanish sheep’s milk cheese.

Origin:  Castilla-La Mancha, Spain
Milk: Raw Sheep   Rennet Type:  Animal   Age:  12 months
Look: Yellowish paste, distinctive criss-cross pattern on the rind points to the traditional use of esparto grass belts to shape fresh curd.
Feel: Firm, slightly oily on the surface at room temperature
Smell: Sweet and sheepy, mild
Taste: Floral, both savory and sweet, sharp and nutty with hints of caramel
Pairs well with: Traditionally paired with Rioja or Tempranillo blends; we recommend Great Frogs Winery’s 2013 Vintners Red
Tastes good with:  Marcona Almonds, Quince Paste, Dried Figs, Chorizo