Manchego

If you recall one of Spain’s famous icons Don Quixote, the Man of La Mancha, then it may not surprise you that Spain’s most popular cheese, Manchego [mahn-CHEH-goh], is also from the central plains of La Mancha. Made from sheep’s milk, this cheese can be enjoyed at several stages of ripening. At 3 months (called Manchego curado) it’s semi-soft and mild while at 12 months (called Manchego viejo) the texture hardens and the flavor becomes more complex and sharp. An aged, raw-milk Manchego is the quintessential Spanish sheep’s milk cheese. But you need not travel far to experience a true Spanish tapas-style meal with friends. Arrange some slices of Manchego, quince paste (membrillo) and Iberico or Serrano jamon on an old wooden board, toss on some fried marcona almonds and pieces of date-walnut cake. Now, throw on some Flamenco music, sip a sparkling Cava or an old Spanish Rioja and you will be dreaming the possible dream.