The most famous of all Spanish artisan cheeses comes from the region of La Mancha, which was also the home of Don Quijote. Manchego is made from pasteurized sheep’s milk. Traditionally, Manchego cheese was made by pressing the curd in plaited esparto grass baskets, which left a distinctive zig-zag pattern (known as pleita) on the rind. Nowadays, the moulds are made from metal and the cheese has a thin wax rind.
Fat 28 %
Salt 1.4 %, heavily salted
Pasteurized sheep’s milk, lactose-free
Country of origin: Spain Serve it with a rich, robust red wine, like
35 South B.O., which is a blend of Cabernet Sauvignon, Carmenère
and Merlot. (www.juomavinkki.fi) / www.pernod-ricard-sweden.com / www.vinbanken.se