One of the mysteries of the English language finally explained.
A Spanish cheese traditionally made with sheep's milk.
- ‘Much, much better were the thin wedges of nutty, fudgey Manchego cheese and the thick but sweetly tender Serrano ham clearly cut from the leg, not industrially pre-sliced.’
- ‘Manchego cheese is a fatty cheese, produced exclusively with Manchego sheep and cured a minimum of 60 days.’
- ‘Our souls refreshed, we made our way back to the centre, in search of liquid refreshment, nibbling on a slice of Manchego cheese and sipping La Mancha wine in one of the many terrace cafés.’
- ‘Unlike Brie, Manchego is firm and dry so it travels well, and its mellow, nutty flavor goes well with almonds and pears.’
- ‘Cheese is also very predominant in Spain, with Manchego the most common.’
- ‘The principal cheese of Spain takes its name from the dry plateau of La Mancha, south of Madrid, where it is made from whole sheep's milk.’
- ‘Young Manchego, also called cured Manchego, has a mellow flavor, while aged Manchego has a distinct peppery bite.’
- ‘Quince paste works well with Manchego's nutty flavors.’
- ‘And if you can't find Manchego cheese, you can use another sharp-flavored, aged white cheese, such as dry jack.’
- ‘In Spain it is customary to eat Manchego with olives, sun dried tomatoes, good fresh bread and a fine glass of Spanish red wine.’
- ‘This 9-month aged Manchego has a richer flavor than cheese aged for much longer from industrial producers.’
- ‘Using a vegetable peeler, shave the Manchego or Parmesan and add to the salads.’
Spanish, from La Mancha, the name of the region of central Spain where the cheese originates.
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