You can purchase two types of Manchego cheese. One is made from unpasteurized milk, and is the farm house type, while the commercial type is made from pasteurized milk. What ever type you decide to buy, you won't be wrong, just keep in mind it has to be made from whole sheep's milk from Manchega. Manchego cheese won't only reward you with its gorgeous taste, but with the simplicity of preparation. Slice it nicely on a plate, and serve some olives with it. Don't forget a glass or two of wine of manzanilla cherry.
Monte Enebro is a Spanish type of cheese every cheese enthusiast should know about. Spanish people are very proud of it, and with a good reason. Monte Enebro comes from the Avila province, and is shaped like a log. When you bite the interios, you'll taste many different herbs, and your tongue and palate will enjoy its creaminess and density. If you want to taste the full potential of this Spanish jewel, have it with a glass of verdejo.
If you want to be informed about Spanish cheeses made from sheep's milk, Roncal is definitely a cheese you need to learn about, and end the learning process by tasting it. It was the first cheese with Denomination of Origin in Spain, and was born in the region called Navarra. It's mandatory that people make it from raw milk, and that it's four months aged, as because of this the flavor is mouth filling. When you try it, you'll know it's a sheep's milk cheese.
Have you ever heard of manchego balls? They are really easy to make, and are great hit at parties. Buy dough for biscuit, and split into two and make balls out of them. Take a baking dish and distribute the dough evenly across it. Sprinkle some ample butter all over it and manchego cheese (you can cut it into little cubes). Bake as directed for the dough. This goes excellent with beer, although wine lovers will also enjoy it.
Valdeon is a Spanish type of cheese made of cow's milk, and is one of the most appreciated blue cheeses of Spain. Some say it's not piquant enough, but others disagree. What ever your tastes cheese wise may be, you should try it, because it's delicious. Valdeon is wrapped in leaves, which distinguishes it from cabrales (many people confuse the two), as it is wrapped in foil. With strong flavor and creamy texture it may surprise fans of young, mild cheeses.
Mahon comes all the way from the island of Menorca, which is settled in the Mediterranean. This is one of the rare cheeses that is still made with the same intensity both in great cheese factories and on small family farms. If you want to try it at its best (say cheese lovers who love the strong flavor), look for wheels of it which were left to age for several months. Its exterior is usually rubbed with either butter or olive oil, and for aesthetic reasons, some add paprika to it.
Monte Enebro is a Spanish type of cheese every cheese enthusiast should know about. Spanish people are very proud of it, and with a good reason. Monte Enebro comes from the Avila province, and is shaped like a log. When you bite the interios, you'll taste many different herbs, and your tongue and palate will enjoy its creaminess and density. If you want to taste the full potential of this Spanish jewel, have it with a glass of verdejo.
If you want to be informed about Spanish cheeses made from sheep's milk, Roncal is definitely a cheese you need to learn about, and end the learning process by tasting it. It was the first cheese with Denomination of Origin in Spain, and was born in the region called Navarra. It's mandatory that people make it from raw milk, and that it's four months aged, as because of this the flavor is mouth filling. When you try it, you'll know it's a sheep's milk cheese.
Have you ever heard of manchego balls? They are really easy to make, and are great hit at parties. Buy dough for biscuit, and split into two and make balls out of them. Take a baking dish and distribute the dough evenly across it. Sprinkle some ample butter all over it and manchego cheese (you can cut it into little cubes). Bake as directed for the dough. This goes excellent with beer, although wine lovers will also enjoy it.
Valdeon is a Spanish type of cheese made of cow's milk, and is one of the most appreciated blue cheeses of Spain. Some say it's not piquant enough, but others disagree. What ever your tastes cheese wise may be, you should try it, because it's delicious. Valdeon is wrapped in leaves, which distinguishes it from cabrales (many people confuse the two), as it is wrapped in foil. With strong flavor and creamy texture it may surprise fans of young, mild cheeses.
Mahon comes all the way from the island of Menorca, which is settled in the Mediterranean. This is one of the rare cheeses that is still made with the same intensity both in great cheese factories and on small family farms. If you want to try it at its best (say cheese lovers who love the strong flavor), look for wheels of it which were left to age for several months. Its exterior is usually rubbed with either butter or olive oil, and for aesthetic reasons, some add paprika to it.
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Manchego Vijeo, or old Manchego Cheese, is produced once it is left within the cave to age for about a single year.
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