MANCHEGO SHEEP'S
MILK, SPAIN
Manchego comes from the La Mancha region of Spain. It is made of pasteurised sheep's milk. It has a beautiful creamy, firm and slightly crumbly texture, with a mild buttery flavour and hints of salt. As it ages, the flavours of tanginess become more intense.
This truffle variety is aged for a minimum of 6 months and is infused with crushed truffles giving an added earthiness to its already nutty and buttery flavour. Traditional pairings for Manchego include Sherry and Tempranillo, but give it a go with a ludwig lager or a belgian pale ale from our friends at Hard Rd Brewery.
Manchego is highly versatile, not only for cheeseboards or as a table cheese, but is great used in cooking. It can be used in cheese soufflés, as a cheese base for mac and cheese, a garnish of tarts and pasta dishes. It's salty nuttiness pairs well with muscatels on the side, quince paste and grapes.
Enjoy your Manchego after it is rested in room temperature for 30 minutes for best flavour.
Sherry, Tempranillo, Lager,
Pale Ale
Wine/Beer pairings
Sight: Pale yellow, non edible waxed rind, specks of truffle throughout
Touch: Firm, compact, slight crater like gaps
Smell: Salty and nutty, earthy (from the truffles)
Taste: Nutty and tangy with buttery/salty notes
Goes well with: Apple, muscatels, quince paste, figs, Serrano ham, red grapes, Spanish chorizo, caramelised onions, walnuts, sun-dried tomatoes.