Don Juan Manchego wedge
100% Manchega sheep’s milk is used in a traditional recipe for DOP Manchego, made by Artesanos Queseros in Spain’s La Mancha region. The 6 months aged Manchego has a rich flavor that’s full of depth and a wonderful creaminess to its finish. We love it served next to cured ham, plus a cup of jerez sherry or dry red wine.
This ancient cheese hails from the La Mancha region in the heart of Spain, home of legendary literary figure Don Quixote, where it has been carefully and lovingly crafted from the milk of Manchego sheep for centuries. This rich Spanish cheese is traditionally aged in woven grass baskets, which give Manchego’s rind its distinctive zig-zag pattern. The inedible golden rind envelops the rich, ivory-colored, semi-firm interior of the cheese; this “curado” variety is aged for 6 months, during which time, the cheese takes on a lovely sweet and floral flavor, with notes of the sun-warmed grass and hay that blanket La Mancha’s pastures. The cheese has an especially mild flavor in comparison to other sheep cheeses, with notes of nuttiness and a subtly tangy finish. Though its texture is semi-firm, this cheese is also soft and creamy and lends itself wonderfully to slicing, melting, and crumbling!
It is the perfect centerpiece for a show stopping Spanish-inspired charcuterie board: start your board with this Manchego and a selection of thinly sliced traditional meats like Prosciutto de Parma, salami, speck, chorizo, or Serrano ham. Layer in savory Spanish favorites like sun-dried cherry tomatoes, Manzanilla olives, or Marcona almonds and finish everything off with grapes and dried apricots for a subtle sweetness that will be a wonderful complement to the mild Manchego and salty meats!
The robust red wine (Rioja) or a dry sherry (Fino). The aromatic intensity of a Manzanilla wine makes it an excellent foil for this cheese. The result is a magnificent combination of aromas giving a new sensation of complexity and elegance.
PASTEURIZED SHEEP’S MILK, SALT, RENNET, CHEESE CULTURES.
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