Manchego History, Styles & Pairings
Editor’s note: Spanish cheese is in the spotlight these days so we’ve taken a closer look at Manchego. Be sure to check out Manchego 101 and 9 Great Cheeses of Spain.
Manchego and Jamón...: Manchego is a nearly ubiquitous choice for tapas, often being matched with Spain's other revered food, jamón Serrano.
Manchego is one of Spain’s most celebrated traditional cheeses, known worldwide for its signature rind, dense texture, and piquant flavor. Part of a cheesemaking culture that dates back to the Bronze Age, this legendary cheese is as important to Spain’s identity as jamón Iberico and Don Quixote.
Manchego Region and Cheesemaking
Accounting for more than one-third of all cheese production nationwide, Manchego is made solely in the south-central region of Castilla-La Mancha. Derived from al-mansha, the Arab word meaning “without water” La Mancha is a region of rugged plains and extreme weather. Deep frosts freeze the land during the winter, and the intense heat and sunshine impose arid conditions during the summer.
Dotting this harsh landscape are nearly two thousand Manchega sheep, a native breed known for their heartiness and remarkably pure bloodline. These animals graze year-round on the natural resources of the area, consuming perennial and annual grasses and other forage. The most valuable pastures are the madajales, areas composed of meadow grasses and large quantities of legumes. When the animals are back in the fold for the winter, their diets may be supplemented with concentrated feed and hay as needed.
Authentic Queso Manchego achieved La Mancha’s first Protected Designation of Origin (PDO) cheese in 1984 and is required to be made from the full-fat milk of Manchega ewes entirely raised within the historically defined region.
Both raw and pasteurized milk cheeses are permitted to be made. To distinguish between them, raw milk versions are allowed to be labeled “Artesano” and are held to different standards. For raw milk wheels weighing up to 3 pounds, 60 days of ripening is called for, a requirement halved for pasteurized versions. For all Manchego production, animal rennet is used to coagulate the milk, and curds are cut down to the size of rice grains before molding the wheels. No ingredients beyond milk, natural animal rennet, and salt are permitted.
Manchego’s rind is one of its defining characteristics. The unmistakable herringbone pattern is a nod to the ancient tradition of binding the cheeses with belts woven from local esparto grasses. As the whey drained, the weave pattern was imprinted onto the rind. Planks imprinted with the image of an ear of wheat were used to press the top and bottom, adding another distinguishing mark. Today, plastic molds with these features are also allowed to be used.
Once formed, the wheels are aged for up to two years. There are four main classifications of Manchego, determined by their age:
Styles of Manchego
Fresco
The youngest expression of Manchego, this fresh cheese is mild and rich, with a clean flavor. Fresco is rarely found outside of Spain.
Semi-curado
This category of cheese is aged from 3 weeks up to 3 months and still has a soft and supple texture. The flavor is grassy and fruity, with a slightly tangy finish.
Curado
Aged for 3-6 months, Manchego curado starts to show deeper, more complex flavors, often with a caramelly, slightly nutty finish.
Viejo
Aged up to 2 years, the oldest of the cheeses is the most intense. Compact and firm, this Manchego develops sharper flavors and a more peppery finish. Deeply flavorful, viejo-aged cheese can be used for grating or shaving but is most frequently enjoyed sliced as part of tapas.
Manchego’s piquant flavor and full-bodied texture make it an extremely versatile cheese, able to match a broad range of flavors. Sweet foods counter the cheese’s naturally savory and salty characteristics, providing contrast to the pairings. Some classic sweet pairings for Manchego include dates, fresh figs, and membrillo, Spain’s famous fruit paste made from quince fruit.
For savory pairings, Manchego’s fruitiness and slightly oily mouthfeel compliment foods that emphasize these characteristics. Spanish-grown Marcona almonds, fried in sunflower oil and salted, add wonderful flavor to the cheese. Gorgeously marbled slices of jamón Iberico yield a complex personality of sweet and nutty flavors while nearly melting on the tongue, a superb partner for Manchego’s assertiveness. Sun-dried tomatoes and olives are also suitable for pairing with aged cheeses.
Wines and Manchego
For beverages, the classic Spanish choice is sherry. Younger wheels call for the more delicate body of Manzanilla, while the more aged versions pair seamlessly with the richer, more caramelly tones of Amontillado or Oloroso sherry. For any sherry pairing, add a handful of Manzanilla olives and a thick slice of membrillo to round out the pairing.
If red wine is more your preference Crianza or Reserva Rioja from northern Spain is a great choice. The wine’s round texture and deep red fruit flavors match the cheese’s bite and weight quite nicely. A few slices of jamón Serrano and some dried cherries complete the ensemble.