One of the mysteries of the English language finally explained.
A Spanish cheese traditionally made with sheep's milk.
- ‘In Spain it is customary to eat Manchego with olives, sun dried tomatoes, good fresh bread and a fine glass of Spanish red wine.’
- ‘Quince paste works well with Manchego's nutty flavors.’
- ‘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.’
- ‘Using a vegetable peeler, shave the Manchego or Parmesan and add to the salads.’
- ‘Young Manchego, also called cured Manchego, has a mellow flavor, while aged Manchego has a distinct peppery bite.’
- ‘Manchego cheese is a fatty cheese, produced exclusively with Manchego sheep and cured a minimum of 60 days.’
- ‘And if you can't find Manchego cheese, you can use another sharp-flavored, aged white cheese, such as dry jack.’
- ‘Cheese is also very predominant in Spain, with Manchego the most common.’
- ‘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.’
- ‘This 9-month aged Manchego has a richer flavor than cheese aged for much longer from industrial producers.’
- ‘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.’
- ‘Unlike Brie, Manchego is firm and dry so it travels well, and its mellow, nutty flavor goes well with almonds and pears.’
Spanish, from La Mancha, the name of the region of central Spain where the cheese originates.
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