Manchego, Semi Curado- 3 month (Spain) - 1/2 lb.
Manchego is produced in the La Mancha region of Spain, from unpasteurized sheep's milk. The flavor is fruity, grass, hay with a tangy note.
Origin: La Mancha, Spain
Texture: Semi firm
Age: 3 month
*OVERNIGHT SHIPPING ONLY ON THIS PRODUCT*
The true Manchego cheese, however, is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. This region is a vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south, adjoining the provinces of Toledo, Cuenca, Ciudad Real and Albacete, all in the Castile-La Mancha Autonomous Region southeast of Madrid.
Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary "Don Quixote of La Mancha". Today, there are two types of Manchego cheese: the farmhouse type, made with unpasteurized sheep's milk and the industrial type, made with pasteurized milk.
In both cases, however, milk from Manchega sheep is the only type used and the cheese is produced in clearly defined homogenous surroundings of wheat fields, fallow land and brush fields. The climate is extreme continental with cold winters and hot summers
Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chile on top. Add more oil to cover, if needed. Cover and refrigerate for at least 4 hours. Remove from the refrigerator a few hours before the party to return the oil to room temperature.
To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.
Prosciutto Manchego Sandwich with Spinach and Fig Preserves