herringbone design on the inedible rind caused by the surface of the press used in the manufacturing process. (This traditional embossed pattern comes from the time when the cheese was wrapped in sheets of woven esparto grass.) Additionally, the cheese is pressed using small wooden boards that leave imprints of wheat-ear patterns on the top and bottom of the product, rendering a unique and earthy appearance. The color of the paste is white or light yellow and the rind is generally somewhere between light brown and dark grey. The taste depends on the maturity: mild, subtle, and fresh; or strong and full-bodied with a tangy farmhouse flavor.
The taste is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and with the characteristic aftertaste of sheep’s milk. Just like wine, Serrano ham and olive oil, Manchego cheese is protected by its Denominación de Origen. This controls its production, ensures the exclusive use of milk only from the Manchega sheep, and dictates an aging period (in natural caves) of a minimum of two months.
Manchego is available in three different states of maturity: Fresh (fresco), 3-6 months old (curado), or matured for one year (viejo). |
