Is Manchego cheese hard or soft
Manchego cheese, the classic Spanish type of cheese for tapas
Original Manchego cheese from Spain can be recognized by the flower label and the herringbone rind of the cheese. Manchego cheese is the most popular type of cheese in Spain. It can be used in a very versatile way. In Spain, the Manchego cheese is preferably eaten as tapas. However, the savory and tasty sheep's cheese has long since established itself in international cuisine and is used for many delicious dishes. Manchego cheese is offered in different types of cheese. A distinction is made between the very young, light and smooth Manchego cheese, the fresco, according to the length of maturation. The semicurado Manchego, which can be stored for up to six months and is already much firmer and more compact. The Spanish curado Manchego cheese is probably the best-known Manchego cheese. After six months of ripening, the Spanish Manchego curado cheese is firm and very aromatic.
Is the rind of the Spanish Manchego cheese edible?
In general, the rind of hard cheese is not edible. The manufacturer of every type of cheese is obliged to put the note that the rind is not suitable for consumption on the label. The rind is important for every hard cheese to protect it from drying out. Like Manchego cheese, cheese is basically a natural product. However, the bark is often supplemented with an artificial layer or treated with chemical products. With Manchego cheese in organic quality, the cheese rind can usually be consumed. This also applies to the Manchego Artesano AOP, which is offered for sale at Käse-Schuster. However, since this is not tasty, the thin crust of the cheese in Spanish Manchego should simply be cut away. Pregnant women, the elderly and people with a weakened immune system should never eat the cheese rind.
How do you recognize original Manchego cheeses from Spain?
An original Spanish Manchego cheese DOP can be recognized by five characteristics:
- on the typical bark pattern in herringbone shape
- on the Spanish brand emblem in the shape of a flower in the cheese rind
- at the registration number of the surveillance office
- at the Don Quixote logo
- on the white to ivory colored cheese mass
Recipe ideas for the Spanish cheese variety Manchego Kaese
Manchego curado cheese is traditionally eaten pure. For Spanish tapas, you cut the Manchego cheese into small wedges (cuñas) and enjoy the cheese without a side dish or in combination with other Spanish tapas, such as olives, scampi, dates, aioli and Serrano ham. Manchego cheese pickled in oil is very popular. For this, the Manchego cheese is cut into thin slices and placed in chilli, rosemary, garlic and olive oil. The pickled Manchego cheese can be marinated for up to 10 days. Depending on the duration, the cheese takes over the spices. The young Manchego cheese fresco is ideal for a very tasty cheese dip. Alternatively, the medium-ripe Manchego semicurado can be used. The cheese cream consists of 150 grams of Manchego fresco, two medium-sized tomatoes, a clove of garlic, a small red chili, salt and 40-50 milliliters of olive oil and is simply pureed. The delicious cheese dip goes well with fresh bread. Risotto gives the Manchego cheese a creamy flavor and the spicy aroma unfolds when gratinating.
Where to buy the Spanish Manchego cheese
The cheese expert cheese shoemaker offers a handcrafted Manchego DOP cheese. It has a strong, nutty taste and is a very special treat for fans of Spain, lovers of sheep's cheese and for every gourmet. You can buy DOP Manchego cheese in Germany in well-stocked cheese shops. The cheeses fresco and semicurado are not so well known in Germany and are therefore not always available. On the other hand, there is a large selection of Manchego cheese curado.
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