It is difficult to imagine your diet without various fermented milk products. Today we offer to get acquainted with the brightest cheese representative of sunny Spain - Manchego cheese. In this article, we will not only talk about it in detail, but also share its recipe. Let's start with the history and geography of production of this wonderful sheep’s cheese.
History
The Spanish cheese Manchego got its name thanks to the sheep of the breed Manchego, living only in the territory of Castile La Mancha. Only their milk is used to create a fragrant, delicate cheese with an original taste. Cheese production is carried out only in several provinces of this region - Toledo, Cuenca, Albacete and Ciudad Real. One of the oldest
sheep cheeses - Manchego - is literally a visiting card of the Spanish people. It can rightfully be considered a symbol of the country along with gazpacho, paella and sherry.
Description
There are two main varieties of cheese Manchego: farm and produced in industrial conditions. The first is made on the basis of fresh milk, the second - strictly from pasteurized. The appearance of the cheese is a barrel with a diameter of about thirty centimeters and a height of about 12 centimeters. The weight of one such head does not exceed two kilograms. A distinctive feature of Manchego is a characteristic ribbed side crust of light brown or gray color with a herringbone-like pattern. It is obtained using a special fabric in which cheese is wrapped in the production process. When ripening, the cheese is pressed with special plates that form imprints similar to wheat on the heads of the cheese. The pulp of cheese sometimes has small holes, most often white in color with a slight yellowish tinge.
The special taste of cheese, which is nothing like the others, was achieved thanks to the peculiar diet of sheep. In the regions of their habitat, there is a rather meager choice of greenery, so for several centuries now they have been eating the same herbs and shrubs.
The price of Manchego cheese varies from three to four thousand rubles per kilogram. Quite an acceptable cost for which you get a product with a unique taste, made from completely natural ingredients in compliance with age-old technology.
High quality cheese is confirmed by a certificate having a geographical indication of production. This certificate is the guarantor of strict control of the entire manufacturing process, indicating clear places and timing of ripening. The fact is that for ripening, cheeses are sent to caves of natural origin for a period of two to twelve months.
Benefit
Manchego cheese is a storehouse of valuable vitamins and minerals. This variety is recommended for those who suffer from asthma and anemia. Moreover, due to the high content of vitamins A, E and D, this cheese contributes to the rapid healing of wounds, accelerate the regeneration of the skin and increase local immunity. A balanced combination of valuable nutrients allows us to consider cheese one of the most useful sour-milk products. Manchego cheese has virtually no contraindications, with the exception of allergies to this product. This must be remembered.
Manchego Cheese Recipe
The cheese production algorithm has been observed for several centuries in a row, without undergoing any changes. To begin with, fatty
sheep’s milk is pasteurized (in industrial conditions) or heated to a temperature of 28 degrees (in home cooking). Next, a special yeast and
rennet of young calves are added to it. The mass is heated, the excess liquid is drained and sent for several hours under the press. After this, the most important process occurs - ripening.
Young cheese is considered to have undergone two-month maturation. Manchego cheese, average in age, needs three to six months to fully ripen. And, finally, cheese is considered seasoned, ripening for at least twelve months.
According to the ripening period, certain tastes are manifested. For example, young cheese has a delicate, salty taste, slightly reminiscent of Greek feta cheese, and seasoned Manchego is particularly piquant and pungent. Medium cheese has a fairly concentrated taste, which is suitable for lovers of a bright cheese flavor.
Feed options
Manchego - cheese served as an independent snack, and as a component of various salads and sauces. A simple combination of fresh vegetables, cheese and olive oil is considered especially delicious.
Some gourmets prefer to eat cheese with traditional Spanish tortillas, fresh olives and slices of Chorizo sausage. A delicious combination of cheese with salmon or lamb.
If you wish, you can even marinate this cheese. Then serve it with red wine and sherry, along with honey, nuts and extra virgin olive oil.