Manchego Siren

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Is it possible to have a cheese taste of macadamia with shades of caramel, and its aroma reminiscent of roast lamb? And at the same time be a real dairy product.

The description completely coincides with Spanish Manchego cheese, which is among the most popular traditional foods in the homeland of Don Quixote. By the way, it is produced right in the homeland of Cervantes' hero - La Mancha, Albacete province. The cheese matures between 60 days and 2 years and is made exclusively from the milk of sheep that have grazed in this region. Manchego cheese itself is named after them.

According to locals, the tradition of cooking Manchego dates back to the Bronze Age, when the people of La Mancha specialized in making sheep cheese.

What does it taste like?

Although firm, the consistency of Manchego is quite oily. Its color can vary from ivory, through yellow, to brown-beige. Characteristic of the structure of the cheese are also small holes that are formed during its maturation.

The taste is described as not too strong, with a slight spiciness and a long aftertaste typical of sheep's milk.

Photo: pixabay.com

Types of Manchengo cheese

The taste of this traditional Spanish product depends on its age and how long the cheese has been left to ripen.

Fresco - this is its youngest form, as many avoid calling it Manchego, as the cheese is only 2 weeks old. It has a strong but mild taste and very limited quantities reach the market, as farmers prefer to wait for the product to ripen.

Semicurado - at this stage of ripening, the cheese is already around the minimum standard age. Manchego, which is between 3 weeks and 3-4 months old, fits into this category. Its texture is still soft and the taste is slightly fruity, with hints of grass and slightly sour.

Kurado - This is Manchego, which is mature between 3 and 6 months. The cheese has already begun to acquire a slightly nutty taste with hints of caramel. However, there is still high acidity.

Viejo - in this last phase, the cheese has already matured and between 1 and 2 years have elapsed since its production. It has a crumbly texture and its color is similar to light caramel. The taste is salty, sweet and slightly peppery.

Manchengo Standards

Photo: Maria Simova

In the traditional recipe, the cheese is made from unpasteurized sheep's milk. Today, however, it is also used pasteurized. The only other permitted additives are natural rennet or coagulating enzyme and salt.

The product is then pressed into special cylindrical molds, which leave on the surface of the finished cakes the distinctive embossed zigzag mark. This is done to resemble traces of wicker esparto baskets in which the Spaniards once made cheese. The molds should not be more than 12 cm high and their diameter should not exceed 22 cm.

At the end, the pies are marked with a stamp depicting a wheat stalk. This is done as proof that the cheese is an original product, not like Manchego.

Only cheeses made in La Mancha that have a protected designation of origin and a protected geographical indication according to EU standards are entitled to bear this name.

After being "sealed", the cakes are soaked in salt water for 1-2 days. As they ripen, a natural crust forms on them. The regulations allow it to be washed, covered with paraffin or olive oil, but not removed from the cheese.

How to serve Manchengo?

Its taste is best felt when the cheese is left at room temperature. Manchego cheese is served in thin slices and goes well with sausages, of course best with ham and pickled olives - a typical Spanish tapas.

It goes with most red wines - Cabernet Sauvignon, Merlot, Syrah and Spanish Tempranillo.

In 100 g Manchego cheese is available about 250 calories, 20 grams of fat and 20 grams of protein.

How to process Manchego cheese?

Sliced Manchego cheese

Cut Manchego horizontally and then vertically. Try to keep the cut as even as possible. Now cut it into small pieces. Although the sliced food does not need to be exactly the same size, unless the recipe requires the ingredients to be coarsely chopped, make the pieces a little bigger.

Grated Manchego cheese

To get grated Manchego, you can use a cheese grater and gently rub the whole block up and down. If the recipe requires thinly grated cheese, use a grater for finely grated cheese. Similarly, if you want thick grated cheese, you can use a vegetable grater that has large holes. Grated Manchego cheese is used in cold sandwiches, juicy burgers or as a side dish.

Manchego cheese cubes

Place the cheese on a slicing board. With a knife, first cut Manchego horizontally and then vertically. Try to cut as evenly as possible. Now cut it into square pieces approximately one centimeter in diameter, although the cubes do not have to be exactly the same size. Try to keep it the same. You can increase or decrease the size of the cubes to small, medium or large depending on the recipe with Manchego.

Manchego cheese strips

Place Manchego on a cutting board

. Use a knife to cut it from top to bottom in a vertical direction. Now let each slice fall on the board and carefully cut it into strips.

Crushed Manchego siren

To shred Manchego, cut the block in half. Put it in a food processor and turn the blade. The shredded cheese will easily keep in the freezer for at least 6 months. When you want to thaw the shredded cheese, take it out of the package and place it between kitchen paper. One at the top and the other at the bottom. This will absorb moisture. After thawing, it is best used in recipes, where it will melt, for example, for homemade pizza or casserole with cheese. The cheese is better to freeze crushed.

Sliced Manchego cheese

Place the Manchego on the cutting board. Use a knife to cut it vertically from top to bottom. If the recipe requires the ingredients to be "cut into thick slices", make the pieces a little bigger. Similarly, if you want "thinly sliced" Manchego cheese, cut it into even finer pieces.

Choice of Manchego cheese

Manchego has a salty taste and leaves a remarkable aftertaste of sheep's milk. Check for white to ivory. Only selected gourmet food stores import this cheese. The product is semi-solid to the touch and is available in 2 kg cakes with different stages of maturity.

It can be covered with bread that has been rubbed with garlic and a slice of tomato.

It can also be covered with biscuits, as well as with any vegetarian dishes, roast lamb or salmon recipes.

You can add it to pasta, replacing your usual choice of cheese. Suits well with Rioja beer or wine. In grated form it can be used in quesadillas or for nachos as a topping cheese.

Can also be used in soups with cheese.

You can make something like salty muffins with Manchego cheese.

To do this, mix together eggs, milk, butter, flour, salt and pepper. Add cheese, coriander and olives and carefully fill the finished muffin tins almost to the top. Bake until golden brown.

You can also use combine with paprika, garlic, sun-dried tomatoes. Manchego cheese and potatoes also go well as a combination in any recipe.

Storage of Manchego cheese

You can store Manchego cheese in the refrigerator or freezer for 6 months if unopened. After opening the package, try to use it at the earliest, otherwise there may be mold formation due to the moisture content.

Benefits of Manchego cheese

Manchego cheese is high in fat and thus a good source of fatty acids and increases calorie intake. It contains fat-soluble vitamins such as vitamins A, D, E and K. They are very necessary for various body functions. It is also a rich source of calcium, which is important for the growth and maintenance of bones and teeth. As it is obtained from milk, it is a good source of protein needed for the growth and maintenance of tissues and body building. Try cheese recipes, such as use Manchego.