Manchego

We've covered Manchego cheese here several times, yet somehow we still found a few new factoids for your files.

We knew Manchego was popular but did you know 60% of all Spanish DOC cheeses are Manchego?

Manchego was historically formed in grass baskets.  The zigzag pattern on the rind of all Manchegos is a reproduction of the weave embossing from the grass baskets.  

If the Manchego rind has a wax exterior, do not eat the rind.  (Duh)  Otherwise the rind is perfectly fine to eat.

Olive oil is brushed onto the rind of all Manchegos.

The only permitted additive in Manchego is rennet.

All Manchegos have a standardized size and shape.

Manchego cheese is not recommended for melting.

And finally, there are four types of Manchego depending on the age of the cheese but you will only see two.  The fresh Manchego (aged 2 weeks) doesn't travel well so it stays in Spain and the Viejo (aged 1-2 years) has not caught on with the international market.  So our choices are the Semi-curado (aged up to 4 months) and the Curado (aged up to six months.)

Most cheeses pair with red wine.  It is our considered opinion that Manchego will go with reds, whites, roses and bubbly.  So stop in and pick up some Manchego!