2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
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 the production of this wonderful sheep cheese.
History
Spanish Manchego cheese got its name from the Manchego sheep, found only in 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 a few provinces of this region - Toledo, Cuenca, Albacete and Ciudad Real. One of the oldest sheep cheeses - Manchego - is literally the hallmark 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 Manchego cheese: farm-grown and industrial. 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 lateral crust, light brown or gray in color, with a herringbone-like pattern. It is obtained with the help of a special cloth in which the cheese is wrapped during the production process. During maturation, the cheese is pressed with special boards that form impressions similar to wheat on the cheese heads. The pulp of the cheese sometimes has small holes, most often white 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 their habitats, there is a rather poor selection of greenery, so for several centuries they have been eating the same herbs and shrubs.
The price of Manchego cheese varies from three to four thousand rubles per kilogram. A fairly reasonable price for which you will receive a product with a unique taste, made from completely natural ingredients in compliance with age-old technologies.
The high quality of the cheese is confirmed by a certificate that has a geographical indication of production. This certificate is a guarantee of strict control of the entire manufacturing process, indicating clear places and terms of aging. The fact is that cheeses are sent to natural caves for maturation for a period of two to twelve months.
Benefit
Manchego cheese is a storehouse of valuable vitamins and minerals. This variety is recommendeduse 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, accelerates the regeneration of the skin and improves local immunity. A balanced combination of valuable nutrients makes cheese one of the he althiest fermented milk products. Manchego cheese has practically no contraindications for use, with the exception of allergies to this product. This is something to remember.
Manchego cheese recipe
The cheese-making 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 conditions). Next, a special starter culture and rennet from young calves are added to it. The mass is heated, excess liquid is drained and sent for several hours under pressure. After that, the most important process takes place - maturation.
Young cheese is considered to have undergone two months of ripening. Medium-aged Manchego cheese takes three to six months to fully mature. And finally, cheese is considered aged if it has been aging for at least twelve months.
According to the ripening period, certain taste qualities appear. For example, young cheese has a delicate s alty taste, a bit reminiscent of Greek feta cheese, while aged Manchego is particularly piquant and spicy. The average cheese has enoughconcentrated taste, which is suitable for lovers of a bright cheese flavor.
Serving Options
Manchego is a cheese served on its own as an appetizer or as part 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 tortilla, fresh olives and slices of chorizo sausage. A very tasty combination of cheese with salmon or lamb.
You can even pickle this cheese if you like. Then serve it with red wine and sherry along with honey, nuts and extra virgin olive oil.
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