Manchego Cheese for Cheese Lovers

Spain boasts a delightful selection of cheeses that are deeply woven into the fabric of daily life. From the iconic Manchego to a diverse array of cow, goat, and sheep milk varieties, the country's cheese traditions are as varied as its regions. While Manchego may be the most well-known, Spanish cheese offers so much more beyond this beloved staple.

Manchego, a protected designation of origin (DO) cheese, is crafted exclusively from the milk of Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo – the heart of the La Mancha region, famously associated with the adventures of Don Quixote. This young, mild Manchego is aged for 3 months, developing a flavorful, creamy texture that pairs beautifully with grapes, quince jelly, or nuts. In fact, it is commonly served as a dessert cheese in Spain, often cut into triangular wafers. To preserve its freshness, Manchego should be stored in the refrigerator, wrapped in plastic film or covered with a cloth soaked in olive oil, as is the traditional method.

Mahon, another name-controlled DO cheese, hails from the island of Menorca in the Balearic archipelago. This cow's milk cheese, aged for 4 months, boasts a pale yellow color, numerous eyes, and a characteristic orange rind. Creamy with a delightful nutty finish, Mahon is a versatile cheese, equally at home in sophisticated dishes or as a simple sandwich filling. Interestingly, the cows of Menorca are believed to have "swam" to the island, testament to the cheese's long history that dates back to Roman times. Mahon pairs exceptionally well with a cold Spanish beer, and its sharp, tangy character also complements aged red wines like Rioja or Ribera.

Navarra's Latxa sheep's milk cheese, in the Idiazabal style, shares Mahon's intense smoked flavor, a result of the traditional practice of storing the cheese in mountain huts with fireplaces during the summer months when the sheep graze on lush upland pastures. This summer cheese is produced only with raw milk in the Basque Country and Navarra regions, where the shepherds' transhumance practices continue to this day.

Beyond the well-known Manchego, Spain's cheese landscape is a rich tapestry of regional traditions, each offering a unique sensory experience. Whether paired with local wines and cured meats or simply savored on their own, these delectable cheeses reflect the spirit and terroir of the Iberian Peninsula.

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