Manchego Cheese such as Grandvewe’s Primavera is an ancient and
delicious Spanish cheese which has been made since well before the
birth of Christ. The recipe is very similar to the French cheese
style “Tomme” but has become a definitve Spanish style.
Manchego originated in the district of La Mancha ( and hence
Grandvewe’s name of its Manchego style). This is the same region
where Don Quixote tilted at windmills and is really the only region
that can boast true Manchego. The cheese is overseen by a board
that certifies that true Manchego is made in the region with milk
from the Manchega sheep and aged for more than 60 days. Only then
can the manufacturers place the D.O. sticker on it certifying it as
authentic Manchego. Whilst the certification process has only been
in place since the 1980’s, there is sufficient mention of it in
Spanish history to date the cheese style back to the prior to the
birth of Christ.
Manchego comes in three varieties, depending on how long it’s been
A Manchego Fresco is a white, fresh variety of the cheese aged for
only a couple of weeks. This is hard to get outside Spain and is
not technically a real Manchego, but still has a great smooth, rich
flavour. You’ll just have to make a trip over there to eat it!
– Most common is the Manchego Curado which gets between three and
six months of aging. It’s semi-solid and a yellowish-white, with a
mild, nutty taste and a smooth, creamy texture. It’s an excellent
melting cheese and very complementary to all kinds of flavours.
– Manchego Viejo. This is aged for up to a year and so is more
expensive. The colour is a rich yellow and the cheese is much more
solid, with a complex flavour — an intense, peppery body with a
sharp edge to it and the characteristic sheep’s milk aftertaste.
But the Grandvewe Manchego is over 12 months old so we will have to
create our own category for it!
So now lets look at how you can serve your manchego:-
– First, Spanish tapas platter: an aged Manchego works perfectly in
the middle of a tapas platter, surrounded by gorgeous Spanish
Jamon, green olives, crusty bread and dulce de membrillo (a sweet
quince paste). This should be your first option for aged Manchego.
– For a Manchego Curado, you have infinite options. Apple and
Manchego Salad is easy — a salad of tart Granny Smith apples,
smooth Manchego Curado cheese, chives, smoked almonds, olive oil
and apple cider vinegar.
– Try a Manchego Hot Dog. It’s a hot dog variant with a Spanish
touch. A crusty bun with deep red chorizo sausage, rocket and
– Italian fusion Manchego Pizza: take a good thin pizza base, cover
with tomato base mixed with paprika, add slices of fresh tomato,
sweet green olives and top with grated manchego curado – simple yet
And remember to serve your manchego with some great Spanish wine.
Personally I love a Spanish tempranillo to complement a great
Keep being ewenique!