Spain on your table
Frequently Asked Questions About Manchego Cheese
Oct
Manchego Cheese is Spain’s most famous cheese, beloved for its nutty flavor and creamy texture. Here we answer the most common questions about this delicious cheese.
D.O. Manchego Cheese
Manchego Cheese
It’s made from the milk of Manchega sheep, raised in the La Mancha region of Spain. Manchego cheese is a pressed paste cheese, made with milk from sheep of the Manchega breed, with a minimum maturation of 30 days for cheeses made with pasteurized milk weighing 1.5 kg or less, and 60 days for other formats.
It depends!
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Semi-curado: 3–6 months — mild and creamy.
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Curado: 6–12 months — firmer and nuttier.
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Viejo: over 12 months — sharp and crumbly.
It’s buttery, nutty, and slightly tangy — with more intensity as it ages.
Manchego Cheese Consistency
Hard, parasite-free.
Pale yellow or greenish-blackish when the surface is not cleaned of moulds developed during maturing.
Appearance
Presence of the imprints of esparto matting moulds on the side surface and flower type (“flor”) imprints on the flat sides.
Smell
Lactic, intensely acidified and persistent, evolving into hints of spice in the more matured varieties, with a long overall persistence.
Flavour
Slightly acidic, strong and flavoursome, becoming spicy in very matured cheeses. Pleasant and peculiar aftertaste typical of milk from the Manchega sheep.
Texture
Low elasticity, with a buttery and somewhat floury feel, which can be grainy in very mature cheeses.
✔️ On a cheese board with quince paste or honey.
✔️ Paired with Spanish wines like Rioja or Cava.
✔️ Cubed or shaved into salads and tapas.
Wrap it in wax paper or plastic wrap and keep it in the fridge. Let it come to room temperature before serving for the best flavor.
Manchego Cheese is versatile, delicious, and steeped in Spanish tradition — a must-have for any cheese lover. Check more about Manchego cheese here.
